This chicken was the star of our Juneteenth celebration, and I'm pretty sure will make an encore performance for our Fourth of July celebration as well.

Have been wanting to cook these again since upgrading to a new smoker. I'm keeping the same basic flavor but using my chicken rub recipe with a few adjustments in the smoking technique.

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Summer is now over and we realized it passed us by without using the smoker once. So we raided the freezer and found 2 whole chickens and a package of turkey legs... perfect to go along with college football and beers on a Saturday!

Made the whole package of drumsticks with 3 different sauces to freeze then shred for meals later. We did have a couple that night for dinner but the way these are prepared they are done more for flavor and texture of the meat later. If cooking a package of drumsticks for a party skip the brine step and cook at a higher temperature like 300° for shorter time and you will get that perfect bite through skin.

Also known as Spatchcock Chicken. These seasonings cam be adjusted however you choose, I play around with different spices each time I cook. This is just what I used tonight. Placing a foil tent over chicken allows the chicken to redistribute the juices to keep it moist.

We have a local meat market that had some specials going on. We got a chicken for a great price so I asked Alexa how to roast it. I adjusted it to our taste and time limits.