Dinner last night was supposed to be an oven roaster. As I was seasoning it up, I made a game time decision to throw it on the SFB for a while.
Did a simple rub of salt, pepper, sugar, onion powder, garlic powder and sage both inside and outside of the bird.
Dropped it in the smoker for about 2.5hrs at 225-250deg with Cowboy lump and cherry splits.
Pulled it at 140IT and into the oven for an hour and half to finish.
Came out amazing
The cherry really gave it some nice flavor compared to my previous chickens using hickory (which were good too). And the color of the skin was a nice reddish brown.
So now I have to decide if today's lunch is smoked chicken salad sandwich or pulled chicken w/ cheddar and ranch sandwich. Hmmmm.
Sorry no pics, too much other stuff going on here at the time.
Did a simple rub of salt, pepper, sugar, onion powder, garlic powder and sage both inside and outside of the bird.
Dropped it in the smoker for about 2.5hrs at 225-250deg with Cowboy lump and cherry splits.
Pulled it at 140IT and into the oven for an hour and half to finish.
Came out amazing
So now I have to decide if today's lunch is smoked chicken salad sandwich or pulled chicken w/ cheddar and ranch sandwich. Hmmmm.
Sorry no pics, too much other stuff going on here at the time.
