3 pound chicken was spatchcocked and put in buttermilk brine for about 6 hours. Seasoned with Meat Church BBQ’s
Deez Nuts Pecan rub.
Put on the Weber, using the Slow n Sear and DnG with a chunk of cherry wood and KBB. Here it is done after 45 minutes. I
maintained temperatures between 335 and 355 during the cook. Skin looks a little burnt, but it wasn’t.
My plate with mini cob and cheesy potatoes from a box.
Excellent dinner tonight! The Slow n Sear is the ideal accessory for your kettle as I can maintain steadier temperatures with it,
versus using the Weber baskets.