Somewhere in North central Iowa | I should try wrapping the meat in foil. I bet it keeps the juice in. Chicken dries out in a hurry.
I usually smoke between 175 and 200. I put wood in the smoker for the first 2 hours then it's just cooking until the meat is done. I usually allow about 6 hours. I use a dry rub that came from an Amish town in Missouri. I cant remember the name, just some stuff we picked up when passing through. I have never used BBQ sauce while the meat is cooking but I'm gonna try it this summer.
I have a Masterbuilt smoker (LP gas) from Bass Pro Shops. I love it.
E-mail me if you ever try something new. I'm always looking for tips too!
John |
Chicken and Ribs
