I do a spatchcock chicken every week because that is what SWMBO and my son love. I also make minor changes to see what happens, this week I brined overnight as usual with salt, sugar and garlic and left in the fridge to air dry all day, JH Texas Chicken Tickler, pecan and Cherry for smoke 400 direct but this time I raised it up as far as I could in the dome. This one turned out the most crispy skin yet which is what SWMBO always requests, white meat was very juicy. I also grilled some asparagus, tomatoes, peppers, squash and onions for the last 15 min. Thanks for looking.
Large BGE 2006, Mini Max 2014
Green Man Group cooking team.