Smoked Chicken on the stick burner

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

MileHighSmokerGirl

Smoking Fanatic
Original poster
Nov 29, 2019
411
1,185
Denver, CO
Threw a pair of chickens on the stick burner for the NFL Playoffs.

The rub is from Slow Groovin' BBQ out in Marble, Colorado. I can't seem to find anything about it online though.


IMG_7940.jpeg
IMG_7941.jpeg
IMG_7949.jpeg
IMG_7945.jpeg
IMG_7948.jpeg
IMG_7939.jpeg


My boys are currently down 28-7 but it was a solid season for them. Lots to build on for next year.
 
Chicken is looking great! Broncos score... not so much unless you're a Buffalo fan lol, and I know you're not!

Ryan
 
  • Like
Reactions: MileHighSmokerGirl
Looks great from here , I could go for a quarter chicken meal .

Could be from the wrap for the final cook , unless you removed the foil.
No mater what , like i said . I'm in for a plate of that chicken for sure.

David

ps: I could not find anything on the rub either ,
 
  • Like
Reactions: MileHighSmokerGirl
I could easily be convinced that crispy chicken skin is a myth.

But also, just me, I would not wrap in foil. That braizes the chicken and the steam inside the wrap would soften the skin.

Wrapping any meat in foil will soften the bark.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky