The first word that comes to mind is "Wow!" With a big capital "W". Before smoking, I brined them for 4 hours using this simple brine recipe:
1 cup kosher salt
1 cup brown sugar
1 TBSP black peppercorns
5 bay leaves
1 gallon water
I boiled the above, then let it cool completely before adding the chickens.
My main concern was having juicy breast meat. So I cut up some Granny Smith apples, tossed the apple pieces with a little lemon juice, let them drain, and stuffed the chickens. I sealed the opening with a couple of toothpicks. About an hour before putting into the smoker, I rubbed them down with a little olive oil and a generous coating of Emeril's Essence.
Keeping with the apple theme, I smoked the chickens with a 2 oz. chunk of apple wood. I tried out my new wireless remote thermometer and smoked until I got 160 internal temperature, then pulled them, wrapped them in foil, and let them sit until time to eat.
It was originally supposed to be just me and my wife, but my sister wheedled an invitation, as did a couple of friends. The 5 of us had no trouble dispatching both chickens, which were declared the tastiest, juiciest, best smelling, and best looking chickens ever. The reddish-brown skin was very appealing looking. It had cracked in places, revealing the meat underneath, with beads of moisture forming on the surface. I smoked them breast side down on one, just to see what the difference was. I much preferred the look and moisture content of the breasts on the one I smoked breast side up.
And they were pretty darn good, if I do say so myself. There wasn't a single piece of meat that wasn't juicy and tender and full of yummy smoky flavor. The Essence had enough spice without burning your mouth. I put a bottle of barbecue sauce on the table. But the chicken was so good it didn't need anything on it but fingers and mouth.
Next up is either prime rib, pork shoulder, or salmon filets. All these delicious choices!!
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