Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.
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Looks delicious!
Oh fabulous! I smoked my first chicken about a week ago and it was fantastic. Didn’t brine mine either. I think I did 225 until it hit 165 internal and that was it. The whole family loved it.
I wasn’t too make it because it looks delicious and to say “I made spatchcock 🐔”. Thanks for the inspiration.