Had a great weekend - got to play golf with my Son Sunday morning and then he and his bride came over for dinner later in the day. I decided to do a couple birds so I split them and removed the backbone. Seasoned them up four ways. Smoked at 165 for about 45 mins then up to 300 when they hit IT of 120 I brushed them down with some canola oil and cranked it up to 350 to finish.
We served them up with some steamed fresh green beans and an Asian slaw salad. Everyone enjoyed the meal. The favorite rub was a tie between the Kirkland Sweet Mesquite and the John Henry's Smokey Bourbon - with Mojito lime coming in a close second and Sweet Ginger Garlic was the least favorite (although it all disappeared between dinner last night and left overs for lunch today)
Have a great week everyone!