Smoked my first chicken last night!

[eccj]

I bought some chickens on Sale .86/lb 3 weeks ago. I have an old refrigerator that freezes on the bottom so I put them down there. 2 days before I turned the fridge temp up so that they thawed out naturally.

I brined the chickens in salt, acv, and light brown sugar for (4 hrs/6hrs). I oiled  & seasoned the biggest one  spatchcocked it, and threw it on my kettle.



I made a 1 layer snake around a foil pan covered with foil. (Reuseable drip pan!)
I used two small pieces of pecan for smoke. Here is the first pic after 1hr The (grill) temperature was between 185-190.


The next pics are 3 to 4 hrs in.






This is the final pic. Pulled 5hrs with an internal temp of 163 I raised the temperature to apprx 275 by adding more charcoal, reversing the direction of the snake, and opening the top vent fully for the last hour.

[1911Ron]

Good looking Chicken!

[Weber MD]

Looks tasty.

[masonred]

I like cooking spatchcocked chicken  usually have temp about 250 for 3 hrs. I might try the lower temp for longer. Your bird looks good!

[1buckie]

Usually I do chickens hotter, but man, that looks really good !!!


Longer & lower might work pretty good for not cooking so much of the juice out....that along w/ brine....think you're onto something here !!!!

[coldkettle]

I like the low and slow chicken!  Very nice looking!

[jcnaz]

Looks good!

[eccj]

I like cooking spatchcocked chicken  usually have temp about 250 for 3 hrs. I might try the lower temp for longer. Your bird looks good!

Thanks Brotha!

[eccj]

Usually I do chickens hotter, but man, that looks really good !!!


Longer & lower might work pretty good for not cooking so much of the juice out....that along w/ brine....think you're onto something here !!!!

Thanks 1buckie! I cooked the second one tonight, cooked it at 225,with Pecan wood. Here's a pic of the plate.