2 corn-fed chickens were cut in half and then marinated in some lime juice, cumin and a couple of teaspoons of my rub. The fire was set and a few lumps of hickory added to get the smoke going. The chicken went in at around 4pm and smoked away at around 150C/300F for around an hour and a half (while I went to the shops).
When I got back the temp had dropped a little (due to the rain and wind I guess) and as I didn’t want to eat too late the chicken went down onto the grill above the fire box for 45 mins so to cook through. Meanwhile I made a potato and apple salad with chorizo, gherkin and sage, and a bit of torn romaine lettuce.
The chicken came off and rested for a few minutes before serving… It had a great smoky taste, but still very moist and succulent… worthwhile persisting with, despite the weather!
