This is after I cut them and butterflied them. I put some rub on them and let them set at room temperature for about an hour. I got the smoker ready and put some hickory chunks in the ECB and some lump charcoal.
This is the old Electric Smoke 'N Grill (ECB) i used. Like I said I put some hickory chunks and some lump charcoal into the smoke box. This give it a real good flavor. Once it was smoking the thin blue smoke I put them on.
The first picture is an hour and a half into the smoke. The last picture is the final result. It was 175 degrees in the breast and when I picked it up with the tongs it fell apart. It didn't last long once it rested about 15 minutes.
I had never heard of this method until recently. Tried it for the first time last week. Was fantastic. I like these birds, whole, on the rotiss, but spatchcocking it right up there with the best of methods. In fact, it is about a tossup.
Your birds look great. I can tell why they didn't last very long. Mine didn't either.
Dude, I have the electric ECB and I used both racks in the smoker without any water pan. I used my smoker box with a chunk of hickory and a couple of pieces of lump charcoal in it on the element. The smoker gets to 260 to 275 degrees. The juices fall down on the lava rocks I have around the electric element and it vaporizes back up on the chicken. I cooked them for about 1 hr. and 45 minutes. When they reached 175 in the breast I turned them over on the breasts and hardened the skin to a crisp. I took them off and let them rest for about 15 minutes. Some of the best chicken I've done in a while. Three men ate that thing in about thirty minutes and we wished we had two more cooking. Praises all around.