Michael's
Texas Smoked Yard Runner (Smoked Chicken)
Chef Michael LeMaster, Sonny Brian's,
Dallas, TX
Adapted by StarChefs
Yield: 4 servings
Set
smoker to a steady 260°F. Place roast in smoker and close. Do
not lift lid during process. Allow 4 hours smoking time and remove
lid. Wrap tightly in foil and return to the smoker for 2 additional
hours. Check doneness by piercing meat and checking color of liquid.
When done liquid should run clear. Before removing from smoker,
pierce foil on bottom to allow excess grease to run off. Remove
roast and place on platter. Using cooking fork, gently pull meat
apart.
*Michael LeMaster 's special tip: "A watched chicken never cooks!"
