Here's a side by side comparison. Left was on the bottom rack right over the water pan, right was on top.
Top one was crispier - especially on the bottom side, left one had a bit more rub. Here's a view of the bottom side of a spatchcocked bird.
Pulled one. Foiled the other. Bringing one to the office tomorrow and having it on fresh kaisers. Co-workers should be pleased.
The other one will be a new dish. I'll try to post a Q-view on that tomorrow and not ruin the surprise...
Some observations/comments from this learning experience:
-I had a couple tastes. Brined birds are amazing! Best thing I've ever smoked in my life - no joke.
-Wutang, thanks a ton for sharing your brine. The citrus really comes out, especially in the breast meat for some reason. Next time, I'd like to add cilantro to the brine. I think they'd go good together on this one.
-After my first blip in the dropped temp, I found it easy to maintain a 250-260F temp in the ecb. Coals need to be stirred a bit and not smothered in the fire pan by new charcoal.
-The ECB is hard to get hotter than 260 - at least for me.
-TBS was great with large chunks. I've never used them before this smoke and I think I'll be ordering a schwack load now. Way better than chips and small chunks.
-The ECB was the best $37.99 I've ever spent.
Thanks for checking out my q-view.