Smoked Barbecue Chicken Comparison on the Kamado Joe Big Joe
Channel: Fire & Water Cooking
Date: 07/08/2018

Check out which turned out better, traditional smoked chicken or sous vide que chicken. Both were seasoned the same using Runnin Wild Foods Pecan Butter Rub and smoked with cherry wood. Cooked on the Kamado Joe Big Joe ceramic grill! The sous vide half was cooked at 150 for 3 1/2 hours in the Gourmia GMC680 multi cooker sous vide. The Smoked only Chicken was cooked to a internal temp of 165 in the breast and 170 in the thigh.  

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