Getting good smoke flavor in chicken.

[16Adams]

^^^^ great use of grate space. Nice

 

[bbqmike_ny]

I've had the best luck with getting my rub under the skin as well, I think the paprika and salt help penetrate the meat. I have had times where I though I had plenty of smoke and it didn't come through in the meat, then I started putting rub under the skin.

 

[T.R.]

I do the spatchcock method on the weber kettle. Season it with yard bird and smoke it with apple wood chunks on Stubbs coal. Cook it at 300-325 until the breast is about 155-160 then crank it up to 350ish until about 170 in the breast. Always turns out great with good smoke flavor and no rubber skin.
Fwismoker is right though, you will become desensitized while cooking. I notice the smokey flavor more the next day.

Now that's a beautiful bird!