btw here's what they look like spatchocked - the one on the left was marinated/basted with Carolina Treet, the one on the right was brined in Patio Daddio's Ultimate Thanksgiving Turkey brine and rubbed with Big Poppa Smokers Money rub. Cooked indirect around 300-325, creeping up to 400, then I slid them over direct 'cause I was getting hawngry! They were both fanfarkingtastic.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!