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Yardbird

500
500 Posts: 3,183
in EggHead Forum
Dry brined and smoked chicken. Very tasty. For me, the key I think is getting the salt and seasonings under as well as on the skin and refrigerate. I have yet to get a crispy skin, but the meat is juicy, flavorful, slightly smoky.  Delicious.  Also helps that I get all my meat now from the butcher shop where I work. He sources locally and has quality meats.  
I like my butt rubbed and my pork pulled.
Member since 2009
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  • Foghorn
    Foghorn Posts: 10,224
    Yes sir.  Looks like a very tasty bird.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 500
    500 Posts: 3,183
    Foghorn said:
    Yes sir.  Looks like a very tasty bird.
    Thanks, Foghorn Leghorn. You should be an expert!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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