Smoked , reverse seared chicken

Alton

Seasoned with a equal part kosher salt, black pepper , garlic powder and brown sugar. Smoked a a temp of 250 over Cherry wood until internal temp of 160. Removed deflector, sauced smoked chicken and put them directly over a 450 degree coals.. made the sauce out of the pantry... Sautéed shallots and pressed garlic in EVOO. Then threw ketchup, Jack Daniels, Honey, Worcestershire, Garlic Power sauce into the pan. Added dry ingredients cayenne, black pepper, garlic powder, brown sugar,dry mustered..... then reduced and thickened... .. Anyway,the modified reverse sear worked extremely well... moist and flavorful with firm crisp skin..... extremely good,

Legume

Love it.  Nice plate of chicken.

EggNashville

Looks great!

Theophan

Wow -- that looks amazing!  I've never tried low and slow smoked chicken.  I feel like most of the time I don't want a lot of smoke on poultry, but man, that stuff looks good -- I'll have to try it sometime!

Alton

Theophan said:

Wow -- that looks amazing!  I've never tried low and slow smoked chicken.  I feel like most of the time I don't want a lot of smoke on poultry, but man, that stuff looks good -- I'll have to try it sometime!

I think using the cherry wood didn't give you a biting smoke taste... 

Stormbringer

Interesting. Did you do the high temp bit with skins facing down or up?

Alton

Stormbringer said:

Interesting. Did you do the high temp bit with skins facing down or up?

When I went high... first skins down , then flipped afte 3 or minutes 

lousubcap

Great cook and way to change it up and bring it home.
BTW- cherry wood is famous for that deep mahogany color on any poultry cook.  
And if you want to mess around with slow cooked chix, search pulled chix.  You will not be disappointed.  @Mattman3969 is the resident expert.  FWIW-

johnnyp

Looks good from here my friend 

Hub

JohnnyTarheel

Top notch there my friend...

blind99

killer looking chicken there!