The market had fresh Foster Farms chicken @ $0.79/# so bought two. Spatchcocked and into brine for 24 hr. Brine:1c Kosher salt in 1gal water with zest and juice of 3 lemons. Did a good rinse and dry after the brine, then seasoned with 3tbs Secret Weapon and 1tbs crushed bl. pepper, and enough OO to make a paste. Then into the refer for O.N.
It was then into the Bradley for a 2 hr smoke/cook @220* with hickory. After two hrs the IT was 138* in the thigh, so it was then into the SRG, on low with the lid down, until IT was 164* in the breast. Out of the SRG and a rest under foil until time for dinner, about 45 min.
It was time for a little glass of good wine, and time to eat.
A nice Cabernet, mixed green salad, buttered baked potatoe wedges, and a very moist and juicy tender chicken.
