Comments on: Whiskey-Glazed Smoked Chicken http://twoyolks.org/2009/09/22/whiskey-glazed-smoked-chicken/ Sun, 27 May 2012 21:37:54 +0000 hourly 1 http://wordpress.com/ By: Earl http://twoyolks.org/2009/09/22/whiskey-glazed-smoked-chicken/#comment-1864 Sat, 30 Jul 2011 00:13:59 +0000 http://twoyolks.org/?p=224#comment-1864 When doing pulled pork in a smoker using Boston Butt take the butt out after 4 hours, wrap it in foil and finish it in the oven at 250 degrees for a few hours untill it reaches 205 degrees. If you want it sliced then cook to 195 degrees. The butt will release a lot of liquid when doing this so after you pull it add the liquid back into the meat.

Earl

]]> By: ibbeachnana http://twoyolks.org/2009/09/22/whiskey-glazed-smoked-chicken/#comment-1661 Sun, 06 Jun 2010 14:52:57 +0000 http://twoyolks.org/?p=224#comment-1661 This recipe is fabulous! I didn’t brine for the 18 hours as 7 was enough. The chicken was the juiciest and just beautifully smoked in the Char-broil Big Easy. I served apricot mango chutney on the side…

Thanks for the recipe

]]> By: Violet Pan http://twoyolks.org/2009/09/22/whiskey-glazed-smoked-chicken/#comment-1609 Mon, 18 Jan 2010 20:51:21 +0000 http://twoyolks.org/?p=224#comment-1609 This is just lovely :)

I love the way it’s presented.

]]> By: KyotoFoodie恮PekoPeko http://twoyolks.org/2009/09/22/whiskey-glazed-smoked-chicken/#comment-1540 Wed, 23 Sep 2009 15:38:42 +0000 http://twoyolks.org/?p=224#comment-1540 Wow! That is probably the most beautiful cooked/grilled chicken that I have ever seen! It really looks smoked, I can smell it all the way over here in Kyoto, Japan.

The whisky glaze sounds like it would just take it over the top. Someday I have to try this recipe!

Thank you!

P

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