In my last "hangin'" video I focused on ribs. This time it's chicken...whole chickens. And for crispy skin and moist meat, it just doesn't get much better than this! Hanging rack: www.gatewaydrumsmokers.com/pr...
Thank you, this was a great-looking cook! A couple of questions about the steps in-between taking the chickens out of the fridge (post dry-brine) and putting them on the cooker: Did you add any additional rub components? Did you spray again with more of the cooking oil? And then once they're on the cooker: How important do you think the apple juice/apple cider vinegar spritz is? Have you tried or do you intend to try saucing the chickens for the last 10-20 minutes?
Hey Michael, good questions! I should've covered that phase of the process, but forgot. Yes, I used more of the olive oil spray and added black pepper and garlic powder post dry brine. Not sure the spritz is critical...just keep an eye on it to be sure the meat isn't drying out. I also think the sugar in apple juice adds to caramelization. I've sauced chicken before when smoked more traditionally but typically do not. I prefer sauce on the side, for the most part, especially when hanging meat like this. The flavor is so unique I'd rather that come through on its own, vs being masked by sauce. To each his own though...thanks for watching!
@@theqshedbackyardbbq Thanks for the quick reply on the size rib hanger I need for my WSM 22.5. I enjoy your videos and would like to see more. THANKS AGAIN!
