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I didn't have time to do any smoking over the weekend but since I'm off today I think I'm going to do a beer can chicken in the GOSM over apple wood
more to come.......
this has to be one of the best beer can chix I ever did.
it turned out wonderful. very juicy and the skin was crisp and flavorful
it took just over 3 hours to cook, and the last hour I ran the gosm up to about 300*
took it to 185*
plated with some asparagus and smoked baked potato.