Another round of PBC chicken. Seasoned these birds with a Smoked Cajun Rub.
1hour and 50 minutes in the barrel, ready to set the lid slightly open for the final 10 minutes to crisp up the skin.
Hot and juicy as ever, first one I cut into squirted juices all up the front of me, another shirt ruined by the PBC.
The extras vacuumed sealed for later use.