Went with a small chicken 5 lbs or so. Brined it for a few hours ib a simple brine. Then made a simple ru from brown sugar, salt, pepper, garlic, onion, cayenne, ground cumin, and parsley. Smoked it for two hours at 265-275 with hickory and then into the oven at 400. I kept an eye on the temps and pulled it when the breast hit 167 but the thigh wasn't quite done so the oven it is.
Pic of the rub before smoking.
Pic of after coming out of smoker
Pic of the rub before smoking.
Pic of after coming out of smoker
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