With last week being a recovery week and this weekend being a three day weekend I decided to smoke some chickens. I like smoking meat but it's time consuming and with all the training I've been doing, just haven't made the time for it for a long time. I have a large smoker and if I'm going to spend a few hours prepping and the better part of a day smoking, I usually cook a little extra.
5th step - remove the birds when their internal temp is 165-170F.
While smoking the chickens for hours, I made some black bean salsa. One of my favorite side dishes. I posted the recipe here and refer back to it from time to time.
Happy Labor Day!