We've been having some great weather here in New England this week so I took full advantage and decided to smoke a whole chicken. This big boy came in at 7.5lbs. I brined it over night with bay leaves and some Hawaiian salts. This morning I did a quick rinse with water and lemon.
As for a dry rub I just went with what was in the cabinet. It consisted of sea salt, black pepper, cumin, cayenne pepper, garlic powder, NuNu's cajun seasoning, and chili powder. Turned out great.
The chicken was around 7.5 lbs. It smoked for about 3.5-4 hours at a temperature of 230 degrees. Used a combination of mesquite and hickory.
About an hour and a half before the chicken came out, I threw in some tomato, onion, and garlic into the smoker. I hit those with the emulsifier with some mayo, salt, black pepper, and olive oil to use as a salad dressing. Everyone liked it but I personally thought it was a little too much onion.
Hope you enjoy the pics!