Stampede First cook. Spatchcock chicken

[Lazy_Smoker]

Just received the Stampede last week and finally did my first cook. Spatchcocked a 6 pound chicken and brined for 5 hours. Set the 590 for 325 degrees. One probe in the breast and the other in the thigh. Took right at 2 hours. Chicken was moist and flavorful. Positive comments from wife and daughter so I'll call this a win. Tried to attach photo but it was over 2MB. Seemed pretty large to include and I don't know how to make it smaller.

 

[Gonefishin]

I use PixResizer to shrink images. It's free and easy to use. https://bluefive.pairsite.com/pixresizer.htm

 

[Chew]

What did you use for brine? Thanks

 

[Lazy_Smoker]

Chicken Brine

5 qts water
1c kosher salt
3/4c granulated sugar
1/4c olive oil
10-15 peppercorns
2T garlic powder
2T onion powder
2 bay leaves
1T poultry seasoning
1t ground rosemary
1t smoked paprika
2T Recteq Freakin Greek Rub

Put all ingredients in large pot and bring to a boil.
Boil for 10-15 minutes.
Cool and refrigerate over night.
Spatchcock chicken and add to pot and completely submerge.
Brine for 5 hours.
Remove chicken, rinse and dry very well.

Rub chicken with olive oil and season as desired prior to cooking.

 

[C. Keeper]

Looks yummy, great job