I love smoking meat so much. So little work (especially since 1. I own an electric smoker and 2. my husband LIKES to do it), so much delicious, smoky meat for the effort. Thus far on this blog, you’ve witness me smoke pork shoulder, pork ribs and drums of heaven, all with relative success and deliciousness. Oh, and let’s not forget my epic charcoal-smoked leg of lamb.
So on a recent Sunday, while on the hunt for something to cook for dinner that would provide us with food for a few days, I thought of the humble chicken. I could cut it into halves and slather them in delicious dry rub, then smoke them for three hours or so (for a 3.5 pound chicken). The results would equal some delicious dry-rubbed smoked chicken pieces for dinner, and another half of smoked chicken for us to shred and make into bbq sandwiches, quesadillas, enchildas…mmmm. Done and done.