Originally Posted by wjwheeler
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
Well I have not done hundreds but this is my method of choice also. I'll probably do 2 birds one fried and one smoked.
Lang 36 patio
18.5" Weber Smokey Mountain
22.5" Weber OTG with Cajun Bandit Conversion Kit
Char-Griller Akorn with side cart
1999 Weber Master-Touch - bent but not broken
14.5" Weber Smokey Joe Silver