Chix and a Chuck for the FoodSaver I made my weekly trip to my local grocery store to look for what was on sale this week. I saw whole chickens @ $0.67/lbs. I figured I hadn’t done whole birds in awhile, plus it’s always nice to shred or cut up and foodsave for pasta, salads, chimis, taco’s etc. Picked up 2 of these for a whopping $3.93 each. I also had picked up a couple 3 lbs Chucks at Costco a few weeks ago. So I took one out to thaw earlier in the week. Decided to spatchcock and brine both of the birds since the last chicken I brined turned out so well. I have been meaning to Mad Hunky a brisket, but haven’t done one in so long, I decided to use it on the Chuck. Cooking down some Slaughterhouse Brine (click for recipe) The Birds @ $3.93 each Costco 3lbs Chuck Liberally covered w/ Mad Hunky, and wrapped for overnight. Usually I don’t do this with beef if the rub has a lot of salt in it The 2 birds spatchcocked, and placed in the brine for the fridge overnight The following morning, rinsed off the brine, and seasoned with Plowboys Yardbird Here they are ready to go on the Drum. Using Kingsford Comp and Cherry wood chunks The chuck the next day, getting to room temp so I can throw it on the top rack of the drum Here’s the chuck about 5.5 hours later @ 161 degrees. Foiling with pepsi, parkay, and a lil more rub. Added a little salt at this point with some 3 Little Pigs Beef Seasoning Here’s the birds out of the drum @ 165 Pre-shredded pic Nice light pink smoke ring on a piece of the breast Shredded down and ready for food saving After hitting 195, and resting for an hour, here’s the chuck unfoiled This thing was really tender. Much better quality than the Chucks I pick up @ Kroger Shredded like it was stewed Nice smoke ring For dinner we cooked some Wild Rice, and reduced some cream of mushroom. Used some of the chicken.