- Jul 7, 2014
- 2
- 7
I smoked a chicken at 275 on my WSM with some apple wood and a little hickory. I injected with some creole butter and did a dry rub with salt, pepper and Tony Chacheres Creole seasoning. Took a little over 3 hours and is good!
You just can't help yourself can you ?i can tell you that is NOT creole chicken !!
Some people are just natural jerks Rich.You just can't help yourself can you ?
Maybe it's a Boston butt ?
I have to agree . Fantastic color .That's a great looking creole chicken!
Chicken Butt if you ask me.....Maybe it's a Boston butt ?