The Cleaver and pulled chix-sequel (the last of the series)

lousubcap

Ever since @Mattman3969 surfaced his pulled chix recipe I have been wanting to give it a go.  Seems like whenever the chix is queued up the cook time-frame collapses and I have to run at the normal 350-400*F and get it finished in around an hour.  Dodged that bullet today.  Also, found a @SGH chix cook that ran for around 11 hours at 200*F.  Decided to split the difference; ~ 200*F (LBGE rock steady down there) and around 8 hours for the cook.  The @gmac super sharp Cleaver (#38) was the instrument of choice to perform surgery on what was once a whole chix.  A few pics of the whole deal: 

Game on:

And the cleaver pose:

Definitely a juicy outcome but I believe I can get  close enough with a one-hour spatch bird.  The cook was fun and no worries as the LBGE cruised along.  Thanks for looking.

WeberWho

Looks great lou!

TN_Sister_State

Looks like good eats and now I understand your statement about rotating the thermo. 

gmac

Send it back when you need it sharpened again. 

gmac

Oh and nice chicken 

Mattman3969

Looks like a home run Cap!!  11hrs is a long ass time for a yardbird   My patience was wearing thin at 5hrs.  

Eggdicted_Dawgfan

Beautiful chicken and beautiful knife! 

Killit_and_Grillit

That's the longest I have ever seen a chicken cooked. 

Well done. I'm sure mine would have been cooked through the grate by then

SGH

@lousubcap
Looks like a winner to me brother Cap. Fine job ole buddy

bgebrent

I like that a lot Cap!  Looks delicious.