Saw where PatioDaddio did a video on his 4-layer bbq chicken, it looked so good that I had to try it.
I'm here to tell you it was the best chicken I've ever ate.
1st I brined the birds for 6 hours in kosher salt, apricot nectar and montreal chicken.
Next I patted dry and coated inside and out with McCormicks sweet & smokey rub. Sprayed with oil and sat them on cans with apple juice (could'nt find the small cans of apple juice so I used pepsi cans, tight fit)
Put them in the egg with indirect heat for about 1 hour at 350-375 degrees, removed when therm. indicated 170 in the thigh.
Sauced with some glaze I have been working on and threw them back on the egg for about 15 min.
Removed and cut in half then applied some more glaze ( notice the shine
) plated then serverd.