Thought I'd get something on the smoker a little early today for dinner. Started with a 3.6 lb whole fryer. Trimmed a little fat, and soaked in lime juice for about an hour (don't ask me how I got this idea, it's just a habit from my vertical smoker. Just be careful how long you soak as the lime juice breaks down the bird). Used a dry rub from the Weber Vertical site called Wild Willy's One-Derful rub. Applied liberally and got a fair amount under the skin. I liked the rub and will use again. Sat the bird over a half can of Bud, and into a preheated 300 degree AmeriQue. Thought I would check in 2 hours. Thank god I did. Thigh was at 173 and breast was at 161. Pulled her out (skin looked GREAT), and rested. To my surprise there was steam coming out of the beer can, which I wasn't expecting. Made a HUGE mistake of foiling to let it rest, as when I unwrapped it the skin had gone moist. Don't know what I was thinking, but skipping skin once probably won't hurt my waistline. Chicken was cooked perfectly inside. Very moist, and I was amazed how much smoke flavor penetrated the bird (only used 1 oz of apple). All in all a great smoke with another great result. It's actually good to know I can cook up a bird in 2 hours for quick meals!
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