FrankenRub, B&B Hickory with a couple of Weber Briqs, mostly pecan and apple with a tad of mesquite. Cook chamber total is 24”. Trimmed chicken flap, seasoned and placed skin up on perforated foil. This way I can rotate everything all at one time toward the fire every 30-40”. Flipped once and removed at 180*. I’m still not eating after 2pm. I’m pretty sure the Bride is not always the happiest, I’m just as sure she is one of the best fed.
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