Another weekend, another first time smoking something new. This time it was a big ol' whole chicken and a sausage fatty. Brined the chicken overnight w/a simple brine of equal parts sugar and water and then seasoned with equal parts salt and pepper (probably 80% of rub) and a little bit of onion and garlic powders. After taking off and let rest for 30 mins, the chicken was still dripping wet moist (that sounds dirty) after cutting into it. Some of the best chicken I've ever had (not to mention the valdalia onion... a staple of mine)!
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