Sunday rolled around and chicken is on the menu. Picked up some marylands on special for a dollar a piece and decided to make some chopped bok bok for nachos!
We take the skin off in our house because we try to be somewhat health conscious plus i like how the smoke penetrates the meat better. Rubbed with paprika salt pepper onion/garlic powder and some taco seasoning.
smoked at 270 over briquettes and some black wattle, let the chicken hit 160 then glazed with some of the wifes bbq sauce mixed with a good dose of Tabasco mixed in, let it go to 170 in every piece then chopped up
We take the skin off in our house because we try to be somewhat health conscious plus i like how the smoke penetrates the meat better. Rubbed with paprika salt pepper onion/garlic powder and some taco seasoning.
smoked at 270 over briquettes and some black wattle, let the chicken hit 160 then glazed with some of the wifes bbq sauce mixed with a good dose of Tabasco mixed in, let it go to 170 in every piece then chopped up