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!"

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