I've been on this site for about a month now and I tried chicken this weekend for the first time. I also tried a FATTY but that's in a different thread and I don't know how to put a link to another thread in this thread.
I bought 2, 3 - 4# chickens and after reading numerous great threads here I decide 2 things.
1, I would butterfly the chickens.
2, I would brine. I used this brine recipes
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
I brined over night and the next day I put a good layer of rub over the top and bottom of the chicken.
Butterflying was easy after watching a video that Jeff has on this site showing how to remove that center bone. I love this site! lol
Mixed my brine.
Loaded my chicken in it's resting area for the night.
Sorry thaty I didn't take any smoker pictures but I had so temp issues with the smoker. When I opened the CC door to load everything in the temp went down from @@%F to 100F. It also took a little while getting it back up so I decided not to open the door unless I really needed to.
Her they are done. This was the juiciest chicken that I have had in a very long time. The smoke was great and I think I may finally have my rub set. Between These chickens, the FATTY and the ribs that I made(SORRY, I didn't smoke them. They were last minute and I didn't have enough time) either way, I ate well tonight. BTW, it was my b-day yesterday so I took very good care of myself. lol