Sorry OUP but yes I did
It was good
Brined for around 5 hours in a simple brine of kosher salt and brown sugar.
Changed things up a little.....normally I would give the bird a rub down with olive oil before applying SBs Clucker dust. I read somewhere to apply a lather of Mayo before the rub
supposed to give it crisper skin. Also said to apply Mayo under the skin. I didn't do that. I like to leave the skin connected to the meat, I think that way it helps to keep in the juices, that's just my opinion tho.
Any ways I gave it a heavy lather Of Mayo and a heavy coat of Clucker dust. Inserted a half can of warmed up beer and let her roll at 225 for 2 hours on extreme smoke.
My RecTec has a extreme smoke mode up to 250.
After 2 hours cranked it up to 350 and pulled her off at 165 it in the breast.
Skin was a little crisper then the way I normally do it but the site I read about using Mayo said to start out at 275 then crank up to 350 for crispy skin. Thinking next time I may start at 180 for a hour then 275 and then 350 to finish.
All and all it was very good. Very moist, great flavor through out
I'll give it thumps up
Bill