1. First whole chicken
2. First spatchcock
3. First time to brine
4. First time smoker above 250
So I was outta my comfort zone for sure but excited to expand the horizons....I've learned here you guys want pics. Here was what I did and feel free to suggest changes as that's why I'm here.
After setting in brine for 11 hours I rinsed and placed in refrigerator uncovered for 2 hours to dry out the skin a bit. I then rubbed with some east Texas john Henry's pecan rub.
I set the smoker for 300 added 1 piece of pecan wood fist size and put the birdies in their nest.
Checked them after an hour
Pulled at proper temp- let them rest and sliced up one for dinner. The other for various meals this week, chicken salad, enchiladas etc.
The results: skin was crispy as intended on thighs, slightly crispy over breast. Brining makes a noticeable difference and I am a believer now. Sometimes I try things and don't notice a true difference- but brining works well. Loved the rub. Smoker was a champ, I was closely monitoring as this is hotter than I have ever gone.....low was 300 degrees the high was 304 degrees...truly dead on the duration of cook. The taste.....juicy but not any smokiness. I like slight smoke so I wasn't looking or wanting much. At 300 did it burn my one chunk up to fast? Any tips appreciated....I feel I need to modify my method a little....thank you...
and like most of us, even tho something tastes great "WE" always feel "it could be better" - - - - guess that's the nature of the BBQ Beast 
) but has a firebox at the bottom. I put lump charcoal and different types of wood chunks in there and the smoke passes through the reverse flow chimney and out the top of the cook chamber. I have experimented with different wood chunks and lump to get different flavors. Mesquite and oak are good on beef. On poultry and pork I have been using hickory lump and cherry chunks with good results.
