I'm not new to smoking in anyway but every new grill has a learning curve. I did two spachcock chickens for my first cook on the new unit. Put the birds in a simple brine for about 10h. After patting dry I rubbed them down with some chicken Rub With Love (one of my favorites)
Smoked them with hickory @ 300* until IT hit 159 on the bird furthest from the fire box. I then let them rest under a high tin tent for 15min or so. They turned out really good but the skin was kinda... tough, I guess would be the best was to put it. To the touch it was crispy but the mouth feel was not what I was looking for. The meat on the other hand was crazy good. Nice smoke flavor, moist and very tender.
Getting ready to go on.
Just off the grill.
Next time I think I will do a little lower temp for the first 75-80% of the cook and then crank it to 300-310 to finish and crisp the skin at the end. Thanks for looking and let me know if you have any tips or ideas.