Not much pictures. Was not planning on posting but these where so freaking good had to share what I did! Injected with Tony Chachere's Butter & Jalapeno Marinade in the morning. Did not even dry the skin just seasoned with Weber's kickin chicken than onto the kettle with Vortec. Got to use that used chop saw finally and cut off a piece of pecan and placed above Vortec. Boy that saw makes a mess! Seemed like nothing went into dust bag. Kettle been running cooler lately. Probably the Royal Oak charcoal. I am on the last 2 bags from a few years ago. Going back to Kingsford and guess be paying full price since charcoal sales seem to be gone now. Normally these be done in 40 minutes. Temped at 155 so flipped and another 15 to get to 185. I put over coals for about 30 seconds a side. Skin was perfectly crispy. These where so juicy and great smoke flavor. Really not much visible smoke coming out during the cook but was really impressed with the smoke flavor.
