I ran some yardbird with the ribs this weekend (see pork section for that story). Long story short, the chicken turned out to be some of the best chicken I've ever made. Here's the basic run down: Rubbed with a basic rub that I make (salt, brown sugar, paprika, ancho chile, cumin, garlic, mustard, pepper, curry powder, cinnamon). Smoked for about 3.5 hours at ~225 until IT reached ~160-165 in thighs. Then put on hot grill to render the skin and baste with homemade sauce (ketchup, mustard, molasses, brn sugar, honey, apple cider vinegar, apple juice, rub, crush red pepper). It came out moist, tender, skin light (would have been crispier if we'd eaten the chicken sooner but it sat for a while), and with a little bit of carmelization. Can't wait to do it again.
Next time I'll be sure to get some Qview because