The Plowboys BBQ Bovine Bold Rub label suggests trying it on Chicken, Steaks, Pork, and Brisket. Had fantastic results on Chicken using their Yardbird Rub witch was “Created for Chicken, but made for Pork”! What did I have to lose? Rubbed Annie’s Roasted Garlic Extra Virgin Olive Oil On/Under the Half Chicken skin for the glue and seasoned the Half Chicken with a liberal amount of Bovine Bold On/Under the skin. Wrapped in plastic and refrigerated for 4 hours.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (Smoke setting) using Hickory wood BBQ pellets. Smoked the Plowboys BBQ Bovine Bold rubbed ½ Chicken skin side up for 2 hours before bumping the temperature to 325ºF.
Pulled the ½ Chicken when the thickest part of the breast reached an Internal Temperature (IT) of 170ºF. Many will pull when the IT hits 165ºF but experience has shown that I prefer the higher setting because it leaves little to chance when it comes to being done and the MAK 2 Star Pellet Grill produces superior moist results.
Rested the Chicken under a foil tent for 15 minutes allowing the juices to reconstitute. When I used poultry shears on the Chicken the breast was so moist that juices squirted out!! The Plowboys BBQ Bovine Bold provided an exceptional layered flavor profile. The Bovine Bold is different than the Yardbird Rub and I won’t hesitate to use either one on Poultry.
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