Since I missed the January and February challenges of Duck Prosciutto and bacon, both of which I have made a bunch of times I thought I try a smoked whole chicken in my newly acquired (and FREE) Weber Smoky Mountain Cooker, as well as the Buckboard Bacon from the previous post. I used my Rancho dry rub and even had some help in the kitchen. Notice the interest... After 2 1/2 hours in the smoker the chicken was done and looked like this:
Planning to cut it up and freeze it to use in salads, pasta dishes etc.
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