Weber Rotisserie Chickens...

[PBrug]

Been a while since I pulled out the Weber Rotisserie. Grabbed two 5.5lb chickens and did a dry brine overnight. Let them air out in the frig for about 5 hours before putting them on the Weber. Cooked them with Cowboy briquettes and Cherry chucks. For me, hard to beat the aroma of smoking with Cherry wood... Ran the Weber around 310, then kicked it up to 340 or so to finish. Was really happy with the results.

Few pics from the cook...

About 35 minutes in...

About 1 hour in...

About 2 hours, just about done...

Done and taking a little rest...

A wing, a thigh and a breast... Don't mind if I do...

Thanks for looking...

 

[Michigan BBQ Fan]

Nice job. Great color on the skin. Looks good. Wish I could have a bit.

 

[gtr]

I haven't done that in a while and now I got the longing to. Those really look fantastic! The dry brining, the air drying - yessir all day long! :clap2:

 

[SmokinAussie]

Looks very moist!

 

[Shadowdog500]

They look delicious!!!

 

[rwalters]

Perfection buddy!!! Nicely done

 

[tom b]

yes sir! spinning is winning

 

[Stingerhook]

They sure do look fine.

 

[Titch]

Winner Spinner, nice backdrop as well

 

[TenMileHunter]

Made my stomach growl.
Looks fantastic.

TMH


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[Greygoose]

I’d eat it

 

[darita]

Beauty! How's the skin? Love good skin.

 

[4ever3]

Killer lookin’ birds!

 

[gtsum]

Holy cow...those birds look fantastic!!!


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[sudsandswine]

My favorite way to cook a bird...they look great :thumb:

 

[PBrug]

Beauty! How's the skin? Love good skin.

The flavor of the skin, with the brine and Cherry smoke was great. My wife and kids don't eat much skin, so I get a few extra portions. It was not as crisp as I'd like, but it was pretty good. I get better skin when cooking birds spatchcocked. I think spinning them gets too much juice on the skin...