I made the Whiskey Glazed Chicken from page 81 and it produced the most beautiful looking smoked bird I've ever seen. Unfortunately, it wasn't the best tasting smoked bird I've ever made.
First, the meat was insanely salty and I had a slightly bigger bird than was called for and I brined it for 4 hours less. I can't imagine how it would have been had I used a smaller bird or more time. I like my food more salty than most people so if I thought it was salty, it would likely be inedible to others.
Second, the glaze does nothing to solve the issue with smoked chicken skin. Namely, that it turns to rubber. The glaze is delicious but since the only skin you can eat is that covering the breast (because it's thinner than the leg\thigh skin) the delicious glaze is mostly wasted.
Finally, the addition of the pink salt to the brine means the legs and thighs maintain a very raw pink look and I had considerable difficulty convincing my wife it was safe to eat.
Edited by BadRabbit, 13 June 2011 - 06:14 AM.