Chiavetta's Yoder Smoked Chicken with Heeey Boy Rub

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack BBQ Pellets (Italian Spice Blend)
Chiavetta's BBQ Marinade
6 Whole Skinless Chickens (Bone-in)
Heeey Boy BBQ Rub
Lem's Meat Varnish (Sweet with a Little Heat)

Recipe: Place chicken in a plastic ziplock bag.
Pour Chiavetta's BBQ Marinade into bag over chicken.
Let chicken marinade for 2 hours in refrigerator.
Pre-heat grill to 250 using Lumberjack pellets.
Sprinkle Heeey Boy BBQ Rub generously over marinated chicken (all sides).
Place chicken on grill, put thermometer into thickest part of chicken and begin cooking.
Cook for 2 hours, then check. (Internal temperature about 145).
Continue cooking.
Right before ideal temperature is reached (at about 155), baste chicken (still on grill) with a mixture of Lem's Meat Varnish and Chiavetta's BBQ Marinade.
Increase grill temperature to 300 and continue cooking.
When internal temperature of chicken reaches 165, remove from grill.