Yesterday I did spares, today two whole chickens
Spatchcock both, brined with Oakridge BBQ Brine for Chicken.
Rubbed with Oakridge BBQ Secret Weapon Rub.
On the Yoder at 350*, total time was 2 hours 15 minutes.
Just at 2 hours the one was done, this one was a little bigger.
Yesterday it was 64* with a 20mph wind. Today 40* and 10mph wind.
I took my welders blanket and draped it over the smoker from back to front.
I have four heavy duty magnets that held the blanket in place, put two on the back
and two on the front of the lid.
Pulled the first one, this one took 10 minutes longer.
Skin was not bite through but we don't eat it anyway.
I cut it into parts and served.
It was really moist and juicy. Since it was only my daughter, wife and myself we have enough left over for another meal.
The other chicken I split in half to freeze. Not bad, four meals and bones for chicken soup for under $12.00
Thanks for looking, Joe
Spatchcock both, brined with Oakridge BBQ Brine for Chicken.
Rubbed with Oakridge BBQ Secret Weapon Rub.
On the Yoder at 350*, total time was 2 hours 15 minutes.
Just at 2 hours the one was done, this one was a little bigger.
Yesterday it was 64* with a 20mph wind. Today 40* and 10mph wind.
I took my welders blanket and draped it over the smoker from back to front.
I have four heavy duty magnets that held the blanket in place, put two on the back
and two on the front of the lid.
Pulled the first one, this one took 10 minutes longer.
Skin was not bite through but we don't eat it anyway.
I cut it into parts and served.
It was really moist and juicy. Since it was only my daughter, wife and myself we have enough left over for another meal.
The other chicken I split in half to freeze. Not bad, four meals and bones for chicken soup for under $12.00
Thanks for looking, Joe
