I was going to smoke this chicken on my Mini WSM but decided that since this would have been only my second smoke on the WSM that I needed more experience with it instead.
Spatchcocked the critter.
Brined overnight in Chef Jimmy J's Poultry Brine...Thanks Jimmy!
Made a couple modifications to the WSM...Installed BBQ Guru's Eyelets which makes it very easy to thread my temp probes into the smoker.
Also fabricated a guide (from clay roof tiles) which keeps the charcoal in control when applying the Minion Method.
Used McCormick Montreal Chicken Seasoning and Apple wood chunks for the smoke...After three hours @ 250 degrees and an Internal temperature of 165 degrees, the finished product. This chicken didn't last very long, so sorry, there were no presentation photos. Very juicy, delicious, and enjoyed by all.
I must admit, using the Weber Smokey Mountain is becoming as easy as the Mini WSM.
Thanks to everyone who schooled me over the years...You guys here on the Forum are the Greatest!
Thanks for viewing and Keep On Smoking,