CHICKEN!!!! Ok I know everyone has done chicken, but dang!!! I think I finally got it right!! ( yep I just gave myself points ).
I brined the bird all night lastnight and put it on the smoker about mid morning. No rub!! Filled my beer can with water about half full and added some spices and seasonings to it. Started it low and slow at 235, then bumped it up to 250 after an hour, then up to 300 to finish it off. The skin was semi crisp depending on where you got it from. This one turned out so much better than my first one I did. Juicey and smokey and didn't look like a bad burn patient. I was ok with soft skin cause I pulled it for sammies. I did not take pics of it pulled cause it just looks like chicken in a bowl. But I did get some of it on the UDS!
First one on the Brinkman heavy duty
On the UDS