SO! The chicken (6.5lbs) is in the brine.
The mesquite wood chips are soaking in water.
After 8 hours...I am going to spatchcock the bird.
Then I am going to rub 'er down with Jerk seasoning (under and on the skin).
Last, I am going to cover 'er up with strips of bacon.
I am going to light up some coals...get the heat to 225-240...add wood.
I am going to place the bird breast side down and insert meat therm.
Once the heat reaches 165...time to eat :)
Any suggestions? Time...heat...etc? Thanks everyone!