Got some pictures for this one. I took a couple of chickens, covered them with Olive Oil, then sprinkled my rub onto each and rubbed it in all the way around and even inside a little. Then I set the Smoker to 235* set the timer for 4 hours.
When it got up to temperature I opened up two cans of Angry Orchard Hard Apple Cider, poured half of each can into a tall glass, stuck each of the now half full cans into the chickens, and stood them up on the rack. I then put the top rack back into the Smoker so I could put the squash on it after I got that ready.
Then I split a Butternut Squash and cleaned out the seeds, took a fork and jabbed a bunch of holes into it. I didn't realize I didn't have any butter in the house and had to make a Beeline run to the corner store.
When I got back, I rubbed the stick of butter over the squash getting some of the butter to press into the fork holes. Then I sprinkled some Brown Sugar onto it and rubbed some of it into the holes too. I got the squash into the Smoker almost 50 minutes after the chicken. I also realized I almost forgot about the IT thermometer in the chicken.
At this point, take a break, and drink up that tall glass of beverage you have left on the counter.
I've read that the chicken is safe to eat when the IT reaches 165*, Well the word I keyed on there was Safe. The chicken reached that temperature at around 3 hours, but the squash still wasn't done. The chicken was still looking really moist, probably from the Cider, so I decided to give it another hour. Well the IT of the chicken was now up to 189* and I decided that was high enough, not going to risk it any higher.
The squash was almost there, you couldn't mush it with a fork, but I used a Large Spoon and scrapped it out and it was like mash then. Just a little more work for it. Added some more butter before serving and everyone loved it.
The Chicken was amazing. I have never had white meat that you could squeeze out juices from with your fork. The skin was not crispy, I did think of finishing it in the grill for that, but I didn't want to risk over cooking the meat.
Let me tell you, if you want the most moist smoked white meat, pick out a can of one of your favorite canned drinks and Stick It Up your next Smoked Chicken.
Enjoy
When it got up to temperature I opened up two cans of Angry Orchard Hard Apple Cider, poured half of each can into a tall glass, stuck each of the now half full cans into the chickens, and stood them up on the rack. I then put the top rack back into the Smoker so I could put the squash on it after I got that ready.
Then I split a Butternut Squash and cleaned out the seeds, took a fork and jabbed a bunch of holes into it. I didn't realize I didn't have any butter in the house and had to make a Beeline run to the corner store.
At this point, take a break, and drink up that tall glass of beverage you have left on the counter.
I've read that the chicken is safe to eat when the IT reaches 165*, Well the word I keyed on there was Safe. The chicken reached that temperature at around 3 hours, but the squash still wasn't done. The chicken was still looking really moist, probably from the Cider, so I decided to give it another hour. Well the IT of the chicken was now up to 189* and I decided that was high enough, not going to risk it any higher.
The squash was almost there, you couldn't mush it with a fork, but I used a Large Spoon and scrapped it out and it was like mash then. Just a little more work for it. Added some more butter before serving and everyone loved it.
The Chicken was amazing. I have never had white meat that you could squeeze out juices from with your fork. The skin was not crispy, I did think of finishing it in the grill for that, but I didn't want to risk over cooking the meat.
Let me tell you, if you want the most moist smoked white meat, pick out a can of one of your favorite canned drinks and Stick It Up your next Smoked Chicken.
Enjoy
