Had a spectacular failure a few days ago when I tried to do some chicken quarters with Chicken Savor in the PBC but fluffed the handoff and they wound up in the fire thanks to my inexpert chunk hanging methodology. Not the fault of the rub. Definitely a job for a better handler
So, found two birds already cut. Gave them a fairly generous coat of Chicken Savor:
Let them bask in the product of some Cookingpellets.com Perfect Mix for a while -- About 30 minutes or so of good smoke at low temp then kicked them up to 325:
I have the old 225 "outofcontroller" but it swings from around 309 up to about 340 and the average is just about right:
The side dish, along with a little salad, was baked Vidalias (butter, salt, pepper, garlic and a sprinkle of parmesean):
Overall, I cooked the birds for about two hours. Basted them with garlic olive oil a couple of times and flipped them over at one hour:
The results were nicely moist and the skin was easily bite-through. The Chicken Savor is a pleasant departure from more traditional rubs -- definitely Morrocan with an aroma that reminds me of graham crackers. Sweet but not too much. Gives the bird some character without overpowering the smokiness.
Hub
