I recently read a thread here where someone did a spatchcock chicken and thought to myself; I haven't done one of those in awhile. So I rubbed up a chicken
Rubbed up with what you ask? You know those gift baskets we really don't want that have all these odds and ends you'll likely never use. This rub came from one of those and has been sitting around for 5-6 years. I wanted it out of the house.
Into the smoker. Apple wood chips to get going and then chunks. Played heck trying to get the smoker to 250 on a 45 degree day. More on that in a different post on the new exhaust.
4 hours later off it comes. Pulled at 160 IT. Covered and rested for an hour.
Almost forgot to take the plate shots. I know.....not enough sour cream on the potato.
Rubbed up with what you ask? You know those gift baskets we really don't want that have all these odds and ends you'll likely never use. This rub came from one of those and has been sitting around for 5-6 years. I wanted it out of the house.
Into the smoker. Apple wood chips to get going and then chunks. Played heck trying to get the smoker to 250 on a 45 degree day. More on that in a different post on the new exhaust.
4 hours later off it comes. Pulled at 160 IT. Covered and rested for an hour.
Almost forgot to take the plate shots. I know.....not enough sour cream on the potato.
