The CSRs were so good the other day, I decided to try a whole chicken. It was just over 5 lbs. I brined it for about 4 hours in a simple salt/sugar brine, took it out of the brine and let it set in the fridge overnight, spatchcocked it, then wiped it with olive oil and added some rub. Once the MES was hot, in went the bird. It took just a bit over 3 hours with my MES set at 275 (which means about 260), and when the breast hit 165 I pulled it and let it rest for a few. I used apple chips, and I have to say, I'm pleasantly surprised at how juicy and flavorful it is!
