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rb. member Reged: 12/14/05 Posts: 1012 Loc: mo This time it was smoked chicken       01/24/13 09:25 AM Edit   Reply   Quote   Quick Reply   Took a very large whole chicken, split it in half and brined it. Smoked for 3 1/2 hours with a nice coating of cajun rub and very light pecan smoke. The bird was exceptionally moist and a great, light smoky flavor with the cajun rub and pecan. Put it on the fire and seared the skin and smoked it indirect with the skin side down and never touched it until it came off the grill. Mmmmmmmmmmmmmmmmmmmmmmm. Post Extras

Entire topic Subject Posted by Posted on This time it was smoked chicken rb. 01/24/13 09:25 AM Re: This time it was smoked chicken redleg   01/27/13 06:18 AM Re: This time it was smoked chicken rb.   01/27/13 08:23 AM Re: This time it was smoked chicken redleg   01/27/13 09:13 AM

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