Brined and smoked chicken.

[sparks65]

Brined, smoked and spatchcock chicken. Brined 12 hr, rested 7 hr, smoked about 80 min @ 335°. IT in the leg 178°. Breast was supper tender, sloppy juicy, but I just don't like that pink meat thing in the leg. Yeah I've read all the stuff from "Meathead". But it just creeps me out. Sorry these no plate pics. no excuse.

 

[driedstick]

Looks awesome,,,, Nice cook!!!

 

[SmokinAl]

Well it sure looks good from here!
You can let the leg & thigh go to 175 IT & it won't be pink, but still real juicy.
I usually pull the breast at 157 & the carryover cooking during a 15 minute rest will bring it up to 165.
Still very juicy!
Al