First bird on the PG was a success.

First time smoking a bird.

20lb bird. Spatchcocked.

No brine. Have honestly never felt it made a difference when cooking other ways.

Didn’t grab a pic but I took a pound of softened butter and mixed in a bunch of bone sucking sauce chicken rub. Took that and stuffed it up between the skin and the bird. Saw it on some YouTube vid can’t remember where.

Buttered up the outside and seasoned some more.

250 for two hours.
330 for an hour
375 till it was at 155. Breast took a while to get there. Thighs were 180.

Took her off, foil and rest.

I am a freak about food safety so I left the thermometer in because I was oddly curious what really goes down with “carryover cooking”. Sucker went up to 160 and stayed up there for a long time.

Fam and guests agreed it was amazing. Super juicy.

I was super happy with it.