5 lb bird. Dry brine with 1.25 tsp of table salt (1/4 tsp per lb). 2 hrs in the fridge uncovered. Remove and rub with approx 1/4c Meathead's Memphis dust. Place on stand and cook indirect at 325F give or take for as long as it takes to hit 160/165. Mine took around an hour.
I’ve been splitting mine in half lately instead of spatchcocking. They all work pretty well. Nice looking bird. I guess it comes down to the presentation of the bird pretty much.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Great job, I like beer-can-less chicken myself. Did one recently using the inverted vortex method, came out good. I like that you used mesquite, way to go !!!
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