Well the weekend has arrived! The Beef Brisket prices around my area haven’t been on sale for quite awhile but I picked a whole un-trimmed packer Beef Brisket 12+lbs @ $2.22lb, which was a lot less then several other large supermarkets.
Fired up the WSM(Weber Smokey Mountain) again this weekend and grabbed three Roaster Chickens from the store along with a roll of Jimmy Dean sage sausage and 15 fresh Jalapeños and a 1lb of bacon. I changed my normal process with the Roaster Chickens a little. I butterflied the Chicken as normal, removing the backbone and cutting to make two equal halves. This time I removed the majority of the skin, mostly the breast and thigh areas. I was attempting to see how the rub and marinade would cover the chicken in a more direct way to the meat instead of the skin. After skinning and washing the chicken I applied my rub. Two different ones, but they both contained the usual Salt Pepper, garlic, sugar. I went with a soy marinade with a little white vinegar and a little more sugar(white,turbinado. The second was a beer and fresh rosemary mix that would sit for a couple hours.
Whole roaster chicken that was butterflied then halved. Marinated in the “roadside chicken” recipe that contains a lot of apple vinegar, salt pepper, garlic, citrus, Worcestershire, and brown sugar. I think the the Turkey breast was just rubbed with some homemade version. It came out juicy even though the bottom pics appear dry.