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Yesterday was beautiful in Kentucky, so I smoked some chicken on the Weber... omg
Hickory smoked chicken and baked taters topped with homemade roasted garlic and rosemary butter
Everyone floundered.... I do chicken well ;-)
Brine the chicken for one hour in 1cup of salt and 1cup of sugar per gallon of water
Soak hickory chunks at the same time.
Pat chicken dry with paper towel then lightly brush with oil.
Lightly pepper chicken... the smoke will do the rest.
Pile unlit charcoal on one half of the grill with a pan of water on the other half
Place hot charcoal on top of unlit and add 3 or 4 golf ball sized chunks of water soaked hickory
Place breast over water side furthest from the heat, then drumsticks then thighs, skin side up
Open each vent to 50% then do not open lid for 1hr and 15 mins
Check temps of meat, thighs should be 175 and breast 160, recover and cook another 15 mins if needed
Do not turn meat and do not add additional wood
Super easy and fool proof if you have a good instant read thermometer and the self control not to open grill LOL
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