Dwight Smokem
Well-known member
I used @ DenStinnett's recipe as a guide. Today did a 1.5lb bird, emptied cavity and put half stick of Challenge Salted butter and half a Sweet yellow onion in cavity. Patted dry, I went with olive oil and rubbed it down like it was the hot chick at the pool. Base layer of Kinders The Blend (S,P,G), light coating of Honey Hog from Meatchurch. Went 215 for 30 mins to start and get a good smoke, then to 225 for 3 hours. Cranked up to 275 until breast read 164. Shut down smoker and let it crest the 165 mark. Wrapped in foil, rested it for 20-25. Came out better than any chicken I've ever made. First whole bird on the new Bull.