Spatchcock chicken on the WSM 22, brined for 3 hours and then rubbed one with famous Dave's and the other with weber kick'in chicken rub. Temp was right around 275-300 or so for about 2-2.5 hours (held nicely even through the down pour) turned out great
Sorry no before pics but here's when I put them on
Just about done
Final product, this is the famous Dave's rub
And the kick'in chicken
Oh and I almost forgot! The down pour and makeshift shelter I had to come up with in a hurry
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