Nomnom chicken.
Looks really good! Did you follow Smoking Dad BBQ spatchcock method? Saw his Kamado method last night. Yours looks wonderful….
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Thanks, yeah I watched his video, what I got from it was it’ll be really good and 400F. This is the second time I’ve done it and it seems like it hits a stall at about 150, just like brisket. That last 10 degrees takes almost half an hour.
It’s worth it though. The family agrees this method produced the best whole chicken, keeping the meat from drying out.