RubThatButt
Cook
- Joined
- Jun 24, 2009
- Messages
- 89
After seeing some beautiful birds cooked this week I decided to throw one on. Halved a whole fryer and smoked it with some hickory @ 225-250 for about 3-3 1/2 hours.
McCormick Montreal Chicken on the left and S&P on the right :
About two hours in:
Cooling on the platter S&P on left rub on right:
I found the McCormick Montreal Chicken rub to be pretty good. It reminds me of a chicken you would have on a Sunday afternoon at Grandmas house. Highly seasoned mix were the salt,garlic and parsley really gave it that down home taste. No heat at all. Great for getting away from the typical bbq flavors in many rubs for a nice change of pace.
McCormick Montreal Chicken on the left and S&P on the right :
About two hours in:
Cooling on the platter S&P on left rub on right:
I found the McCormick Montreal Chicken rub to be pretty good. It reminds me of a chicken you would have on a Sunday afternoon at Grandmas house. Highly seasoned mix were the salt,garlic and parsley really gave it that down home taste. No heat at all. Great for getting away from the typical bbq flavors in many rubs for a nice change of pace.