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
(http://uploads.tapatalk-cdn.com/20160907/3ea2ffec2993002f5ee8a8f0894ee919.jpg)
Sorry no before pics but here's when I put them on
(http://uploads.tapatalk-cdn.com/20160907/1b14f184556ba2f3f381069ed8004a24.jpg)
Just about done
(http://uploads.tapatalk-cdn.com/20160907/35338afde7022ea06aa9dad892b9acdf.jpg)
Final product, this is the famous Dave's rub
(http://uploads.tapatalk-cdn.com/20160907/eef38fb8cdf09fdf005f3d6f1cf2ffe9.jpg)
And the kick'in chicken
(http://uploads.tapatalk-cdn.com/20160907/fe40ff886bf60746d5106f2ac10e8a66.jpg)
Oh and I almost forgot! The down pour and makeshift shelter I had to come up with in a hurry
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Two awesome looking yardbirds you got there. How was the Famous Dave's?
Damn, that was a downpour! Birds look great! Is that a new Wsm? Great job man
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Quote from: Travis on September 07, 2016, 05:23:33 PM
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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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!