sittin' on a pebble, mind's in the stars
Used salt, garlic salt, black pepper, oregano, thyme, chili powder and paprika for the rub and then smoked it using a combination of apple and mesquite woods.
Took about 3 1/2 hours at 325F-ish for IT to reach 170F. Wrapped in foil and let rest. Carved into pure chicken perfection. Next time I am going to take the temp up to 190F though; a little under done in some places for our taste.
Did chicken leg quarters on the smoker tonight. Used an apple wood rub and then smoked them at about 350F for an hour. The temp probe showed 196F when I took them out of the smoker. I finished them by doing a quick sear on both sides just to crisp things up.
I really impressed with how much smoke flavor made it into the meat in only a bit over an hour!
A bit hard to tell from this pic but there was a great smokey pinkness going on here. Really a great result for an experiment in smoking chicken.
