Smoke-Roasted Whole Chicken
During the 24 hour period, the chicken was flipped once and massaged to help distribute the (no longer dry) brine.
This is what is looked like when it emerged out of the bag
I then let it air dry for about an hour while I set up the Weber for indirect chicken cooking.
Note: The chicken was not rinsed and no other seasonings were added post brine.
This is a progress shot shortly after the asparagus was added.
The moisture on these white meat slices is all from internal juices post-slice (after a 30 min rest)