Bream Pole
Senior Member
Sunday for a late lunch my son who we were visiting cooked two whole chickens on his X-tra Large BGE. He first brined them in salt water for how long I don't know. Then he rubbed them inside and out with a butter rub he made by letting butter get very soft and adding garlic powder and coarse ground black pepper. He had hickory chips and some cherry wood chunks scattered over his BGE lump. When the smoke and temp were right, the chickens were put on the grate breast side down and later flipped over and finished back side down. I didn't eat any of the breast I saw him carving for others, but I ate two leg qtrs and part of another. It was deeeeliciously fantastic. Normally 1 qtr would be plenty for me, but I couldn't stop eating. Sorry no pictures.
