First off have to start off by saying thank you to everyone on their advice and links. I am on classic car forums all the time and very few people want to share knowledge. So THANK YOU! I learned how to spatchcock a chicken, brine and season. My wife and friends crushed this bird in minutes!!! Tender, juicy and all around good. Got the recipes and CORRECT cooking times/temps right off this site/users. (I must sound like a marketing tool for this site - HAHA.) Actually cooked the 3.5 lb bird about 8 to 10 degrees IT longer for fear of my thermometers being off. Used apple wood (we like mild smoke). Came out much better than the first time. Thanks again.
