Picked up some boneless, skinless, butterflied thighs, it was past time for some pulled chicken. Direct lid closed low & slow until tender.
After a rest, pulled nicely. It was rubbed with some of that Chicken $hit rub and a little of the Spiceologist Rasta Rub. Will be served with the Spicy Chipotle BBQ sauce, probably on a wrap.
Never waste a good fire so let the keg run and set a temp of 400* for some rotisserie chicken.
Lid closed for an hour at 400* then lid open for a half hour to crisp up and finish the skin
I think this is the best way to fix chicken. On the bone and keeping it whole and spinning the juices that collect in the cavity rotate and baste from the inside. Super juicy. Served with greens with toasted Pine Nuts and cheesy smashed cauliflower.
