Chicken Over Kill?

Will turn out great, be sure to send Q-view  Take the Bird (after Brining( and dry Her off, set her in the Fridge to stay cool and dry the skin. Remove from the reffer and rub Butter and Rub (mixed) under the skin in all places you can, and then EVOO the outside and Rub with your favorite Rub. Place Her solidly on the Throne (Beer Can) and 'do it'. Secure the Wings next to the body with Twine and set Her (Tri-pod style) on the grate. You'll never do Poultry without a Brine again-no matter jow you do them, Spatchcock , Beer can , pieces anything...


Have fun and...

You're definitely on the right track. I personally moved away from the beer-can style and the whole-bird style and moved into the spatchcock and boneless route for whole chickens. Brining makes the world of difference. You can season your brine to your heart's content and thus season the meat at the same time.. Do post up some Q-view...

Big ole roaster!

That bird was just made for the smoker.

Good luck and good smoking.

That is one big bird!!!  Stan said it all...follow that advice and you will have a delicious juicy bird.