This probably would of been easier on the kettle, but I am trying to get this thing down. Besides it is a new recipe, should use the new cooker. It was a balmy 48* today, my barrel ran at 210 again today. I have no idea whats up with that. I had to pull both bars out and crack the lid for an hour and half. Pulled the skin off the chicken and rubbed with a basic BBQ rub I make. I added a little extra brown sugar. Then into the zip-lock and sat it in the fridge for 4 hours. Wrapped with bacon, sprinkled a little rub on that also. Salted, herbed, and oiled some tators. Then on the barrel with a couple of hickory chunks. They came out real good, I will make this again. Even the six year olds liked it.
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