Been a while since I've posted and have been wanting to do Scoopers Chicken so here it is. Whole birds were .79 a pound!! Brined the bird for 2 days, then gave it the rub for about another 10 hours or so. Followed his method pretty exactly but grilled the spatched bird over indirect coals till almost done then over direct heat, as the coals were fading away, for the last 20-30 minutes or so. The skin char, while very noticeable, was not burnt tough but very flavorful. The meat was quite juicy, even after the direct heat grilling, including the usually dried out breast meat. GF's comment after asking how the bird was prepared was 'best chicken I've ever made'. Go figure on that one. Regardless, that's a testimony to how good this method of preparation really is. If you're looking for another way or reason to do a whole chicken I highly recommend Scoopers method.
small bucket worked very well for brining
intended for 24 hour brine, wound up being 48....no harm, no foul
spatchcocked, keel bone removed, rub applied
rub after about 10 hours, uncovered in the reefer
so tender a leg quarter fell off on removal....xtra thighs were not brined, just grilled off