We use to grab rotisserie chickens quite often, but have been buying whole chickens and cooking them in the Instapot mostly lately. We are able to get more meat that way, generally. But, I was able to get off work a little early and decided to smoke the one we grabbed this weekend. It was on the smaller side, and only took 2 1/2 hours to get to 165 degrees. I then threw it in the cast iron skillet and flash broiled it a couple minutes to crisp up the skin. I have a propane cabinet smoker, and I went … Continue reading Smoked Chicken