2nd Cook on Oklahoma Joe Highland

[Settertude Smokin']

I have a roaster chicken to smoke. Its now cut in half and brined to set in the frig for a couple hours. Gonna rub half with a store bought cajun rub and the other with a homemade rub of garlic salt, paprika, pepper, onion powder, chili powder and corn starch. My plan is to try to maintain as close as I can @275 and cook until IT of breast is 160. At some point I plan to mop on some sauce.

Pictures later.

Yesterday's adventure taught me more about fire management.

 

[SmokyMose]

Looking forward to the results!

 

[Settertude Smokin']

Rub applied and left to set for a couple hours and to warm up close to room temp...on the smoker about an hour ago.

 

[SmokyMose]

I like the idea of cutting it in half instead of spatchcocking.

 

[Settertude Smokin']

The chicken came out really tasty with a nice crisp skin. The one with just garlic salt and pepper for the wife was as expected and I really liked the cajun rub I used along with a late cook mop of sauce.
Fire control still needs a lot of work----learning curve.