I spatchcocked a six and a half pound chicken last night.
I dry brined it in the fridge for about six hours, then rubbed it with EVOO, Famous Dave's poultry seasoning, & rosemary garlic seasoning.
Preheated the GMG Davy Crockett to 350°, & in she went.
After thirty minutes I adjusted the smoker temp down to 340°.
I flipped her over onto the breast for about twenty minutes then back over for the rest of the cook.
It took two hours and fifteen minutes to get to my preferred IT (breast 72°, thigh 77°)
A bit longer than I expected, but it was a big bird.
Davy held temp perfectly throughout the cook, never fluctuating more than 1 degree from set point. (I love this smoker
)
Plated with smashed garlic potatoes, Italian green beans, and white bread.
Man was that good. Some of the juiciest chicken breast meat I have ever eaten. V said the thigh meat was very good also.
