Just did a cook yesterday of chicken and corn. Two chickens, one with a new rub I was trying, and one without rub. My wife does not like taking chances on a new rub, so if it was not to her liking, she would have her own chicken. I used Maple Leaf Briquets and 2 chunks of cherry wood in my Smokenator, with a grill temperature of 220F- 240F. I did not use any brine, injection, or mopping. Just let them cook until the breast meat was above 180F which was about 4.5 hours.
Here is my BBQ area, just off my patio in the back yard.
Here is a picture about half way through the cook when I put on the corn.
Here is a picture of the finished rubbed chicken and corn after plating. Chicken was very good, but the rub was a little bland for me. My wife thought there was a bit too much sage, but otherwise ok. The corn was fantastic. This was the first time I only husked and rinsed them and put them on the smoker. No soaking in water, no leaving the husks on, no prep work at all, and it turned out great.
And here is the chicken with no rub, which we will be having for supper tonight. The cherry wood really adds nice colour to the skin.
I have always found the white meat of chicken or turkey to be on the dry side. I much prefer the dark meat. Would I get better results if I brined, injected, or mopped? I am still new to this and have never tried any of these methods, so any advice would be greatly appreciated.
Allan aka RangerOne