Yesterday I cooked this Cornell Chicken recipe in my Weber Smokey Mountain (WSM) and it turned out great!
The Cornell Chicken recipe comes from Robert Baker who was a professor at Cornell University and founded the Food Science Institute at that college.
There are variations on the original Cornell recipe, and the baste I used (recipe link above, from virtualweberbullet.com) uses a base of dijon, cider vinegar, and rosemary and it came out splendidly! I used a blend of cherry and apple woods.
I butterflied the chicken and brined it first, but this is a very versatile recipe that could be cooked with any chicken parts or preparation and in any grill or BBQ - gas, charcoal, a Traeger, etc.
The WSM smoking away:
Give it a try, you won’t be disappointed.