I had planned on doing this tomorrow but I ended having to do it today. I'll update as we go.
Update: I'm not at all prone to hyperbole. This was some of the best chicken I've ever eaten. It was moist, the skin was crisp but not crunchy and that white sause was excellent. Went well with the apples I smoked this morning.
- Making HowtoBBQRight's spatchcocked chicken recipe found here - https://www.youtube.com/watch?v=tKsOPkn7XTM&t=610s
- 3 lb HEB whole chicken. Rub with olive oil. My AP rub. Place on bed of rosemary, chives, thyme and sage.
- Smoker at 400 with diffuser door removed. B&B Comp blend pellets.
- 1355 - Chicken on.
- 1420 - Lowered temp to 385.
- 1455 - Took chicken off.
https://share.fireboard.io/01451A
https://photos.app.goo.gl/tGPaWj3JacH52kXx9
Update: I'm not at all prone to hyperbole. This was some of the best chicken I've ever eaten. It was moist, the skin was crisp but not crunchy and that white sause was excellent. Went well with the apples I smoked this morning.
- Making HowtoBBQRight's spatchcocked chicken recipe found here - https://www.youtube.com/watch?v=tKsOPkn7XTM&t=610s
- 3 lb HEB whole chicken. Rub with olive oil. My AP rub. Place on bed of rosemary, chives, thyme and sage.
- Smoker at 400 with diffuser door removed. B&B Comp blend pellets.
- 1355 - Chicken on.
- 1420 - Lowered temp to 385.
- 1455 - Took chicken off.
https://share.fireboard.io/01451A
https://photos.app.goo.gl/tGPaWj3JacH52kXx9
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