hehehehe.... did an all night pork shoulder and then did this chicken for tonight's dinner.
This was a pretty big roaster. Around 7 pounds. Smoker temp 350 for just over 2 hours. Skin didn't crisp as much as I'd have liked, but it wasn't rubbery either. I just like it to crunch :)
So if I did a pork shoulder all night why did we have a chicken for dinner?
'Cause tomorrow is s'posed to be rainy and windy and generally crappy. So we'll have the pulled pork tomorrow :)