- 1 whole roasting Chicken
- 1 can of champagne (or sparkling wine)
- Rub (All-Purpose BBQ Rub, Herbes de Provence mix, or another poultry blend)
Pour half the champagne into a glass to enjoy. Trim the bird and dry with paper towels, insert half-full can into the cavity, keeping the can vertical and supporting with legs. Apply dry rub to the outside of the bird and let it sit while starting the smoker.
Smoke for 2-3 hours at 250-275, using apple wood added immediately after chicken.
Cook until breast meat is 160 in the middle, and allow to rest 10 minutes before carving.
Cook until breast meat is 160 in the middle, and allow to rest 10 minutes before carving.
