Barbecued Chicken Halves
Brined and smoked chicke halves. mmmmmmmmm...barbecue. :hungry
Barbecued Chicken Halves
Brined and smoked chicke halves. mmmmmmmmm...barbecue. :hungry
Cooking Instructions
- 1
Place 1 quart of water into a sauce pan over medium-high heat.
- 2
Add salt and sugar, stir well and then bring to a boil.
- 3
Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat.
- 4
Add the 3 quarts of cold water to the brine to reduce the temperature.
- 5
Place chicken halve into the cooled brine and make sure they are completely submerged. Brine, under refrigeration for 4-8 hours.
- 6
Set up the grill for indirect cooking (smoking).
- 7
Place the chicken halves over the central drip pan and add wood. Cook at 250°-275°F for approximately 1 hour, then begin brushing the sauce onto the chicken.
- 8
Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165°F (measured with a probe thermometer in the thickest part of the thigh.
- 9
Allow to rest for at least 10 minutes before serving.
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