Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast

• 1 5 pound Whole Chicken
• 1 Lawry's Szechuan S&S marinade
• 1 meat injector
• 4 tbsp Rosemary
• 2 tbsp Fennel Seeds
• 3 tbsp garlic powder
• 1 Sea Salt - evenly coat potato
• 1 onion
• 1 butter
• 1 Irish Red Beer
• 1 Apple wood

1. Inject chicken with marinade, cover and let rest for 3 hours.
2. Make sure smoker is up to temp 250
3. Smoke whole chicken for 4+ hours.
4. Finished temp of meat 165.
5. Use Apple wood to smoke meat.
6. About an hour before chicken is done, begin to prep potatoes.
7. Cut potatoes into 1/4's and place in water for 10 - 20 minutes.
8. Drain and place in casserole dish.
9. Slice onions and place in casserole dish
10. Brush potatoes and onions with butter and sprinkle with dry ingredients
11. Drink the Irish Red Beer
12. Cook potatoes on 400 until golden brown and crispy.
13. About 30 minutes give or take
14. Serve - Eat and be Fat & Happy

chicken, marinade, rosemary, fennel seeds, garlic, salt, onion, butter, irish red, apple wood

Taken from cookpad.com/us/recipes/341605-smoked-szechuan-sweet-sour-bbq-chicken-wrosemary-garlic-roast (may not work)