Started the chickens in a brine consisting of salt, brown sugar, fresh oregano, thyme and basil which soaked for 24+ hours on Friday. Started the grill late on Saturday and rinsed the chickens while the grill was firing up. Placed a pineapple between the chickens on the spit. Added pecan and apple wood to the coal. Assembled everything, set the vents wide open and let it sit for one and a half hours before peeking and it was 167°. Pulled it and had a very late but enjoyable dinner.
My wife waiting patiently.
Cocktail for the sunset.
Sunset!
Chicken done.
Hope everyone had a great weekend and thanks for looking.
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