wngsprd
Super Member
The chickens came out great! Actually falling off the bone! Did a 'Tennessee sweet sauce' for the glaze. That was a stick of sweet cream butter (unsalted), two tablespoons of raw honey, and two tablespoons of KC masterpiece hickory BBQ sauce. Melt and mix together, pour over the chicken. Sprinkle with basil, garlic powder, little bit of white pepper. Baste about every 45 min to an hour.
They were large chickens (about 6 lbs), smoked them at 205 degrees for 6 hours with hickory chips. Veggies were in a separate pan.
Looks almost too good to eat...almost