How was the moisture with the flat, Pirate? I've been tempted to do a flat for smaller groups and those finicky about fat but haven't for two reasons. First, the price--can't seem to find them for less than $5.99/lb. Second, worried that it'd dry out too much. Yours looks great!
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Thanks. I do them all the time, I have done from 4 to 8lbs. I have never had a problem with them being real dry. I usually follow the recipe from The Free Site, which is the same as in Meatheads Cookbook. When I crutch I usually add Low Sodium beef broth. I did the last two on the Pellet Grill without a crutch. Previous ones were done on my Kettle. Good Luck, and enjoy.
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Pirate Scott First cook on the GMG after a couple of burn-ins went really well, couple of whole chickens - one with a spicy butter rub on top and underneath the skin and one with garlic butter ontop and below the skin. I didn't brine them at all - just wanted to see what the GMG could do unassisted. I also through in a porkloin too, which had a liberal coating of MMD an hour beforehand - again a difficult meat to retain moisture in. Happy to report both the birds and the loin where great, birds in particular where cooked really well and were so moist. Got some iberico ribs and some Beef Picanha to try out next!
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