Always wanted to give this recipe a whirl so I made a few modifications and I must say I think I nailed it.
Im dabbling with trying comp que this year so I modified myrons chicken rub and put a little heat behind it. Used a blackberry/vinegar/hickory bbq sauce for the sauce which brought some nice sweetness too it, but I would like to add a little more sweet next time around I think.
Im focusing on all wood cooking this year, used oak for duration of cook. Smoked in tin muffin pan at 300* for 1.5hrs skin side down with a sliver of butter on top.
Flipped chicken and put back in tins skin side up for 45min at 300*
Removed from tins and placed on rack for 30*min at 325* and basted the chicken for the last 10min.
Small Hot fire
Finished Product with dipping sauce ( no one used it since the chicken was already moist enough!! )
Bite through skin and a clean bone!