The smoke must go on!!

[zak]

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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[JDann24]

Two awesome looking yardbirds you got there. How was the Famous Dave's?

[Travis]

Damn, that was a downpour! Birds look great! Is that a new Wsm? Great job man


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[zak]

Damn, that was a downpour! Birds look great! Is that a new Wsm? Great job man


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Ya, I've only had it for about a month or so. Finally upgraded from a 22 inch kettle and man am I glad I did haha

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[MikeRocksTheRed]

Whoa!  I don't think the rain pic was there when I first looked at the post.  Great looking chickens and nice rain deflection system!