Hamilton Barnes
TVWBB Pro
Prepped the chicken by trimming, cutting out blood vein, scrapping fat off skin. Rubbed over and under skin as well.
Ran smoker with no wood at 275 for 2 hours. Chicken was uncovered sitting in parkay for the first hour and covered for hour 2. then dipped in a sweet red sauce and put back on smoker on rack for 10 mins to set sauce.
The prep for this method was very difficult but I did achieve the famed "bit though skin"



precook

half way point

finished product

served with steamed broccoli- sorry no plated pic
This cooking method requires alot of work, but the result tasted very good.
Ran smoker with no wood at 275 for 2 hours. Chicken was uncovered sitting in parkay for the first hour and covered for hour 2. then dipped in a sweet red sauce and put back on smoker on rack for 10 mins to set sauce.
The prep for this method was very difficult but I did achieve the famed "bit though skin"



precook

half way point

finished product

served with steamed broccoli- sorry no plated pic
This cooking method requires alot of work, but the result tasted very good.