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Best Chicken ever (and I've owned 7 restaurants)

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    Best Chicken ever (and I've owned 7 restaurants)

    I followed the recipe...Cut whole bird in 1/2. Salted (dry brined) for a few hours and then covered both sides with Meatheads Memphis rub. Smoked in my Green Mountain pellet stove at 190 degrees till it turned 150 (about 2 hours). Took it inside and put under the broiler for a few minutes to crisp up the top. I did put some butter on in the smoker as I feared it would be dried out (foolish fear). All of agreed it was the best tasting chicken we had EVER had. Simple. WIsh my restaurants had a smoker as this was off the hook

    #2
    WElcoem to The Pit Scott007! Have you ever tried doing one at 325-350? Off the chain good. Such a quick cook it retains juices like you wouldn't believe!

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    • Scott007
      Scott007 commented
      Editing a comment
      Thanks...going to try it tonight..if I can get the smoker that hot as it raining hard here in California (finally)!!!

    #3
    Welcome to the Pit! There are more good things to come.

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      #4
      Welcome Scott007

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        #5
        Congrats on a great chicken cook, Scott007 ! Eating chicken fresh off the smoker is a pure slice of heaven. Glad you enjoyed it, and welcome to the Pit!

        Kathryn

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          #6
          Scott007, Welcome to The Pit! Congrats on Your Chicken! Eat Well and Prosper! From Fargo ND, Dan

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            #7
            Welcome, can't beat a good smoker chicken.

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              #8
              Chicken off the smoker - a family favorite! Welcome and Enjoy!

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                #9
                nothin' like smoked chicken with hickory

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                  #10
                  Welcome to The Pit Scott007 . Love me some smoked chicken too!

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