This was another first for me, first full chicken and spatchcocked. I took this off Jeff's recipe. I got a heck of deal and couldn't pass it up.
First I spatchcocked it and brined it overnight in water, kosher salt and dark brown sugar. I definitely need to get some good shears.
Took it out in the morning and rinsed it off and let it air dry in the fridge for a couple hours. Applied the pure maple syrup and sprinkled it with bourbon brown sugar seasoning.
Got the smoker ready at 250 and filled the chip tray with Maple and a bit of Pecan.
Let it smoke for an hour and put my new iGrill2 to use, 1 in the breast and 1 in the thigh. Applied my first basting of maple syrup and spice. It ended up taking 4 hours but it was so worth it.
Pictures really don't show just how juicy it was. Can't wait to have leftovers!
First I spatchcocked it and brined it overnight in water, kosher salt and dark brown sugar. I definitely need to get some good shears.
Took it out in the morning and rinsed it off and let it air dry in the fridge for a couple hours. Applied the pure maple syrup and sprinkled it with bourbon brown sugar seasoning.
Got the smoker ready at 250 and filled the chip tray with Maple and a bit of Pecan.
Let it smoke for an hour and put my new iGrill2 to use, 1 in the breast and 1 in the thigh. Applied my first basting of maple syrup and spice. It ended up taking 4 hours but it was so worth it.
Pictures really don't show just how juicy it was. Can't wait to have leftovers!
