Ingredients:
 Chicken
Bootleg Dry Rub
Preparation instructions:
Smoked chicken has a special taste and aroma that’s been enjoyed for centuries, the tricky part is keeping it moist and cooked thoroughly. This is one meat that you need to practice with to get excellent results, luckily it’s also among the cheaper to purchase.
Sections or the whole bird should be rinsed, checked for feathers, and patted dry. Careful handling and cleaning of surfaces, utensils, and hands are essential to prevent cross contamination. Season pieces on all sides with Bootleg Dry Rub, whole birds need to be seasoned inside the cavity as well. One special tip for breast pieces, gently pull back the skin, season the meat, and then replace the skin. While these birds are resting, start your fire. When the temperature reaches 230 degrees, clean or brush grilling surface, spray with cooking oil and add, your wood chunks.
Low and slow works best for smoking, at 230 degrees the wings will take about 1 1/2 to 2 hours, other parts including the whole bird can take up to 3 hours. All this depends on the temperature of your fire, placement on the grill and size of parts; all birds are not the same. Turning the meat every 20 – 30 minutes will give you a tempting golden brown skin. Barbecue sauce can be added at the end of cooking time or like wing’s, submerge them in a "Buffalo Sauce". Use Bootleg Dry Rub to season chicken made in the oven or rotisserie for great tasting results. This is definitely a practice makes perfect dish, but when you get it right, you’re the new Backyard BBQ Champion.
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