JoL wrote:
> I qued a whole chicken at about 300-degrees using indirect heat from
> charcoal. I use a garlic/paprika/black pepper rub. I added a few
> pieces of lump hickory to the coals for smoking the first half hour.
> After about three hours, I cut the chicken into pieces and finished
> off at 250-degrees for another two hours using a sauce the last
> fifteen minutes. The result was tasty and tender chicken on the inside
> but the skin, though flavorful, was as tough as shoe leather. Any
> suggestions?

Reverse the cooking process and 86 the sauce. Smoke for 2 hours at 250,
finish off at 300-350 and serve the sauce on the side. YMMV.

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)