Bourbon-glazed smoked chicken

[mike.stavlund]

I was at the library this week, and bumped into the updated version of Ruhlman's 'Charcuterie'.  My wife and I were scheming on how to do our own corned beef, so I brought it home and flipped through it. 
http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?ie=UTF8&qid=1395020156&sr=8-1&keywords=ruhlman+charcuterie

I also had an extra chicken hanging around and a few days before I could cook it, so I gave his recipe for smoked chicken with a bourbon glaze a try.  It starts with an 18-hour brine, then a day or so drying in the refrigerator.  Then on some 200-degree smoke and a couple coats of the bourbon/maple syrup/brown sugar glaze to finish.  I also went ahead and practiced my deboning skills, figuring this would allow the brine to penetrate better and make a fancy presentation on the plate.


Trussed up and on the WSM. 


It's been way too long since I had the cover off of this beauty.  Sweet apple wood smoke swirling all around.


Halfway through, and not looking too appetizing.


That's more like it...


The galantine-style chicken makes such wonderful slices. 


Daddy took the best piece for his plate:   the end of the breast and the beginning of the thighs. 

It was delicious, but quite rich:  sweet and salty, for sure (I should have expected as much from a book called 'Charcuterie').  It reminded me of country ham, actually.  Not sure if I'd serve it again as an entree, might be better as an appetizer or on a cheese platter or something.  But a really fun cook, for sure-- I got it off just as the snow was starting to fly.

[Tim in PA]

That looks amazing!

[pbe gummi bear]

Holy shat, that is an excellent cook. Kudos, Mike. Pics of Honesuki, please!

[cjm7171]

Impressive!

[Weber MD]

Looks incredible.  Did you make that table for your WSM?