Simply correcting the arithmetic error brought the industry's cost estimate down to $19,700
Heres what you need: The Bird : the star of the show, a fresh bird with good surface area for the butter rub to work its magic and the smoker to do its thing Whole chicken The Rub : fragrant and earthy, they weave herby flavor through every layer of the rub and butter Fresh thyme leaves : the non-negotiable foundation that makes every other flavor hit harder Salt and pepper : adds a subtle savory depth that rounds out the spice blend beautifully Onion powder : warm and slightly smoky, it gives the rub that low and slow BBQ soul Cumin : Gives a smoky depth of flavor that totally elevates the rub Smoked paprika : brings a quiet sharpness that balances the richness of the butter and dark meat Ground mustard : just enough heat to keep things interesting without taking over Cayenne : helps the skin caramelize into that gorgeous, lacquered crust on the smoker Dark brown sugar : bold and savory, it punches through the butter and works its way into every bite
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There's this praline, sweet cinnamon, sweet woody, vanilla, benzoin sweetness here
