- Jan 15, 2017
- 49
- 57
Brined, smoked and spatchcock chicken. Brined 12 hr, rested 7 hr, smoked about 80 min @ 335°. IT in the leg 178°. Breast was supper tender, sloppy juicy, but I just don't like that pink meat thing in the leg. Yeah I've read all the stuff from "Meathead". But it just creeps me out. Sorry these no plate pics. no excuse.