Italian Herb Chicken

I parted this chicken & seasoned it with a mix of steak rub (I make it), Italian herb blend (I make it), oregano, fennel & lemon pepper. I smoked the chicken for 50 minutes at 275F on my “Weber Smokey Mountain” smoker using a mix of lump charcoal & mesquite wood. The chicken was cooked bone side down for the majority of the cook only flipping at the end to help crisp the skin. I basted the chicken every 8 minutes in a mix of equal parts red wine, cider, cider vinegar, & orange juice, with garlic & basil mixed with an equal amount of butter. I also made a tomato sauce utilizing fire roasted tomatoes & red bell pepper as well as the grilled wings & neck. The final picture is basil pasta, the tomato sauce, grated Parmesan, & the smoked chicken leg.