I made smoked spatchcock chicken
Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.
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Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.