Bulk Smoked Chicken

My impressively thrifty wife was able to score bone-in chicken pieces for 50 cents a pound. I have been looking to make some bulk chicken to cook and freeze to help me meet my macro goal of 1 g of protein per pound of body weight.

For prep, I covered the pieces in home mixed Wild Willy’s Number One-derful Rub. I was able to fill the Weber Smokey Mountain to full capacity and smoked with apple wood for 2.5 hours at around 260 F until the chicken hit 165 F.

The chicken was delicious. I am not usually a wing fan, but these were tender and easy to eat. The skin was crisp and did not fall off with a slightly spicy and smoky taste. After eating for dinner, I still had two one gallon bags to freeze for later.







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