Picked this up for $175 and cooked my first whole chicken.
How did I do fellas? First Smoker. Picked it up second hand and first owner had it for about 2 years.
Costco young chicken (No Salt added). Spatchcock. Dry brine with kinder all purpose and butter under the breast skin for 12 hrs.
Smoked at 225F until internal of 120F. Then up to 375F until breast got to 165F.
I’m open to tips to try other methods. It turned out pretty good and juicy. Would like to retain juiciness while crisping the skin more. TIA
u/SupraGT — 1 day ago