sabireley
New member
I brined the whole chicken overnight, patted dry, coated with olive oil and season salt. Smoked at 235 for about 4 hours with 2.5 oz of hickory in a foil boat, until the internal temp hit 165. I reverse seared it in the grill to crisp the skin. It was super moist and tasty. There was just enough smoke flavor.
The beets ( from our garden) were in for the entire smoke, cooled, peeled diced, then used in a salad with goat cheese ranch dressing.
The beets ( from our garden) were in for the entire smoke, cooled, peeled diced, then used in a salad with goat cheese ranch dressing.
