Pretty simple smoke here, but this came out wonderful. We had some friends over and this was part of the feast.
I learned this "Spatch-cock" method on this site a couple years back. You cut out the backbone with some sharp shears and butterfly the bird open. It cooks a lot faster, and I think it helps the smoke penetrate the meat easier. I injected it lightly with a mixture of melted butter and Wicker's marinade. I then rubbed the skin with olive oil and then gave it a heavy sprinkle of rub. I used my kettle for this, building a briq fire on one side and the birds on the other. I threw some hickory chips in and let those chicks cook until they hit 175*. Juicy and great flavor!
The birds are on:
After a couple of hours:
Edited by BigNick - 11/23/10 at 9:06pm