abangs
is one Smokin' Farker
- Joined
- Aug 26, 2010
- Location
- Gainesville, GA
I split a whole chicken (I think the BBQ term is spatchocked??), rubed with some Plowboys and put it on the BGE with a plate setter. Set the cooker at 350, thew in some hickory chunks and let her rip. The chicken came of with an outstanding smokey flavor and was super tender and juicy. Got me thinking....our chicken thighs have been doing decent in comps. A couple of top 5's but mostly 15ish. Anyone ever done a spatch'd chicken at a comp and turn in pulled chicken?? Thoughts on how it might do??