Since our family can eat 1 chicken in one sitting, we thawed 4 chickens to smoke. On Friday evening, we soaked the chickens in the salt water while we were at a friend's house for New Year's Eve. When we got home, the chickens were rinsed from the salt water and refrigerated overnight. Saturday morning Mark smoked them in 2 shifts as the smoker holds a max of 2 birds.
|Brushing and injecting the marinade|
We baked the chickens low and slow all afternoon, deboned them in the evening, and put the chicken pieces in a 9 X 13 for easy heating during church. The guests enjoyed the pasture-raised poultry, and we even had enough leftovers for chicken sandwiches on Monday. :)