- 2 chickens - 3 1/2 to 4 pounds each
- Kosher salt
- coarsely ground black pepper
- 1 recipe white bbq sauce
- 1/2 cup lard or butter
| - cut the chickens in half, rinse the halves, and use a paper towel to dry-- dry skin is very important
- season with kosher salt and fresh ground black pepper to both sides-- do the top side last
- prepare your grill or smoker with natural lump charcoal and hickory chunks for indirect cooking
- pre-heat to 275
- place the chickens on and let them go for about an hour
- then baste your birds and again about every hour until they are done with lard
- at this time start increasing the temps in the cooker to 350 to finish the chicken and crisp the skin
- dunk the cooked chicken in the white sauce or serve it on the side
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