Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbecue by him. This Spatchcock chicken is wonderful.
In the fridge for 6-hrs.
On a raised grid @300* with apple and cherry wood for smoke.
Pulled @ 165* internal.
Rested for 10-min.
Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.
Thanks for lookin.