After about 90 minutes on the move, the chicken temped at about 168 in multiple places.
CINCHOUSE and my helper were in dire need of lunch, so I cut up individual pieces, and we noshed.
This is easily the most juicy chicken I've ever cooked. The skin was almost bite-through, so I should've stoked the fire a little bit toward the end and run a touch hotter.
The flavor was good enough that the kiddo was singing its praises (she doesn't do that for proteins much these days) and The Boss said, "This is farkin' amazing!" I had very little to do with this, but owe John (SirPorkalot) for the help.
Ladies about to go down for a nap. Plotting out the course and timeline for the lamb, next.
Should I pull the net off the boned leg or should I just apply the rub over it/through it and roll? I'm leaning towards leaving it for the sake of keeping everything together (duh) on the spit.