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I have a competition next weekend that has only one meat, whole chicken, with an optional side item. The chicken is to be grilled or smoked, with a total cook time of 4 hours. The chicken must be packaged, unseasoned at check-in, which is at 8, turn in is at noon. Thinking of injecting with butter, sherry, spice mix and smoking with cherry wood. Looking for suggestions, how would you guys approach this?
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