After a long Sun ride we had no much time left to make a dinner but the pit master still insisted on using a smoker. Then i figured that by butterflying a chicken we can cut some cooking time off. So in couple of hours we had two perfectly smoked and evenly cooked moist birds (organic 3 pounders from Wegmans). The rub was ready made from Weber, for chickens, and actually pretty good.
For sides i made baby artichokes braised with tomatoes, and a simple salad of radishes and cukes.
The chicken was outstanding cold next morning for breakfast.
