Brined a 5 ¾ lb Foster Farms fresh Chicken for 11 hours with the following brine recipe:
1 Gallon water
3/4 Cup Kosher Salt
2/3 Cup Sugar
3/4 Cup Kikkoman Soy Sauce
1/4 Cup Kirkland Extra Virgin Olive Oil (EVOO)
3 Tbsp TradeWinds Special Blend Poultry Seasoning (Thyme, Sage, Marjoram, Rosemary, Black Pepper, and Nutmeg)
Spatchcocked the chicken and rubbed on/under the skin with Annie's Roasted Garlic EVOO and Kirkland Organic No-Salt Seasoning. Preheated the MAK 2 Star with Pure 100% Apple pellets. Apple smoked at 180ºF for 2 hours before bumping the temperature to 325ºF till the IT reached 170ºF.
Oven roasted Greek Potatoes: Preheat oven to 420ºF. Mix ingredients in something like a Ziploc bag to evenly coat the potatoes. Spray baking dish and bake for 40 minutes. Remove spuds, stir using a spatula to prevent sticking, and add 1/2 cup of water. Season with salt & pepper. Bake for 40 additional minutes.
Ingredients:
5-8 large potatoes, peeled, cut in large wedges
4-5 tsp crushed garlic
1/2 cup EVOO
1 cup water or chicken broth
1 Tbsp dried oregano
Juice of 1 lemon
Sea salt
Coarse black pepper
Took 3 ½ hours to Apple smoke the spatchcocked brined chicken to an IT of 170ºF at the breast. Rested the chicken under a foil tent for 20 minutes before serving.