Just finished post-dinner cleanup over here, made smoked chicken legs and breasts, coleslaw and baked potatoes. I was initially going to make rice but I decided potato would probably be slightly more barbecue-oriented.
No, that's not burnt. That's just how dark the skin got from soaking in the hickory smoke. Aside from a quick sear at the start of the 5 hour smoke, they were on indirect heat the whole time. It was [i]so good[/i]. As proof of non-burnt-ness I flipped one over to show the side that was soaking in the cooking liquid.
As you can tell it was fall apart tender, incredibly juicy and wonderfully smokey.
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