All photos by Tommy Schroers
"Fired up the SmokinTex
today to smoke up a couple of half chickens.
I smoked these juicy hens at 250°F for 3 hours using cherry
wood and pecan
The chickens were seasoned with a base layer of salt, black pepper and
garlic then hit with my secret bbq rub.
Once the internal temperature measured with my @grilleye original hit
160°F I glazed the birds with spicy bbq sauce, Smuckers
peach preserves and butter for a nice sweet heat.
of coleslaw and potato salad were picked up from the deli."