Took it easy the other day and decided to use the MES, while we ran some errands.
Made a simple brine with salt,rub,white onion, Way out West and a splash of OJ and a few drops of Monet. Cut out the backbone of the chicken ( don't matter my heat source, I like the way split chickens cook.....evenly
)
After the 3 hour soak, a light coating of the rub
3 hours at 250, Dr. Brownstone chips. What is this nice chip blend:" For the griller or barbecue smoker who's not satisfied with just one smoke flavor we offer Dr. Brownstone's Signature Blend. This mix will bring your grilling or smoking to the next level with a blend of Maine Grilling Wood's Wild Apple, Black Cherry, Sugar Maple & DownEast Hickory. It delivers the traditional barbecue flavor profile of yesteryear enhanced with a balance of aromatic, sweet fruit that will compliment, yet, not overwhelm".
Skin was rubbery but that was not I wanted. I wanted to kick back and have super moist smoked chicken and we got it
