Rainy day here in NC and had a short time between fronts to Q this whole 6# chicken. Rubbed with oil and applied the spiced rub while the barrel was heating up. Using the beer can holder added the chicken on the holder and loaded it on. After two hours the IT of the breast meat was 164 and the thick thigh was up to 175 and pulled it to rest before carving. Finished meat was very juicy and cooked just right. Chicken salad sammies coming up this week.
Ready to go
On and starting to heat up
Pulled to rest before carving
Carved up and ready to eat
Needed some veggies with the chicken
Thanks for looking and have a good day.