Hey everyone, been a long time since I posted something I am doing on here.
I decided tonight I was going to cook a whole chicken.
So first I spatchcocked it, then put it in brine for about 4 hrs.
Brine consisted of
Kosher Salt, Brown Sugar, Garlic Powder, Onion Powder, Red Pepper Flakes, Cajun Seasoning
Franks Hot Sauce, and Poultry Seasoning.
Here they are out of the brine and rinsed off.
I then put some EVOO on it and then rubbed it down with Weber's Kickin' Chicken Rub
Set my Weber 22.5 Kettle Grill up for minion method and using Cherry wood chips,
When temp got to 275 I put on the Chicken.
Now all I have to do is wait it out and hopefully will have a good smoked chicken. Temp is holding
pretty good at 277
and got just a hint of TBS comming from the grill
oh well, can't see it very good in this picture. But it's there.