The hobo crock method was inspired by R. B.’s Boy Scout campout foil hobo-pack cuisine. Cheater hobo crock meats take advantage of this simple method for infusing foods with flavor and trapping moisture. Meats are tightly wrapped with seasonings and bottled smoke and placed in a slow cooker. The cool thing is that you won’t open the pack to find a pile of soggy skin and bones, as you might expect. The chicken maintains its structure, browns on top, and can be carved and sliced. This method will also successfully tame a beef brisket (page 113). Indoors or out, the only issue we have is over the grade of aluminum foil for wrapping the bird. R. B. requires heavy duty—one of those barbecue guy things. Min uses the thinner, everyday stuff because she knows that the juices are going to leak into the crock anyway, so who cares whether the cheaper foil springs a hole or two.
Recipe information
Yield
makes 2 to 4 servings
Ingredients
Preparation
Step 1
LINE a large slow cooker (at least 5 quarts) with a sheet of heavy-duty aluminum foil large enough to completely wrap around the chicken.
Step 2
PLACE the chicken in the slow cooker and generously coat all sides as well as the cavity with the dry rub. Place the onion in the cavity. Pour the bottled smoke over the chicken.
Step 3
FOLD the foil around the chicken for a snug fit and cover. Cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is pull-apart tender and reaches an internal temperature of at least 175°F in the thick part of the dark leg/thigh meat.
Step 4
Carefully Lift the chicken out of the crock. Let it rest for 10 minutes. Discard the onion and carve.
