After reading Jeff's newsletter about bacon wrapped chicken breasts I decided, if breasts are good why not the whole bird. So, this past weekend I took a large whole chicken and spatchcocked it and skinned it. I sprayed the whole bird with butter spray and coated it with Jeff's rub. I then wrapped thin sliced bacon around the leg and thigh and made a weave across the breast. I left the skin on the wings but put a half piece of bacon over them for good measure. I sprinkled a bit of rub over the bacon and then into the fridge until time to smoke. I smoked it at 300 until the breast temp was 165. The bacon was crisp, except where it was hidden under the leg a bit, and the taste was wonderful. This all took about 1.5 hours to smoke. I think I will have to try this one again.
And before you say it, I know, without Qview it never really happened. I will try to do it again and include pics next time.
And before you say it, I know, without Qview it never really happened. I will try to do it again and include pics next time.
