Tatonka Chicken

[ScottE]

Split some chickens and buttered under the skin and on on the outside skin as well.
Got a sample of Tatonka Dust (which is not available...yet) from another forum member.
Rubbed under the skin and had enough to do the top and bottom as well.
A little peach wood for smoke. Placed the chickens face down.
All vents open and let er rip!!

 

[ScottE]

After -3-hours at 260 all done!! This Totanka Dust is real good!! Will let everyone know when it is available if interested. Gave the chicken a great color. Reminded me of Gunpowder seasoning but with more components, not so one dimensional.
y'all have a great week!!

 

[JimmyE]

Gotta love the Tatonka dust. Hopefully it will be out soon and all can give it a try.

 

[Marty Owens]

Very nice looking chicken Scott! and nice touch using the Tatonka Dust...

 

[Shane K]

260 chamber temp-how was the skin? Crispy?