About 1 part of each as per recipie below, x2 lemon pepper, Paprika and sugar.
lifted the skin, spread it under and rubbed it in.
added about 4 patties of butter under the skin.
Tightened the skin up with a few cocktail sticks., left in the fride for a few hours.
rubbed the remaining rub all over the rest of the bird.
Prepped up the smoker - 3/4 full waterpan, full basket of charcial - want to see exactly how long it burns for future reference.
got together all the vital cooking equipment
Last minute addition of a head of garlic into the body cavity and a couple of cans of guinness into me.
Put the bird breast side up onto the smoker @ 250 degrees. A small bit of applewood for smokiness.
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