"Woogeroo" wrote in message
...

Hiya folks...

I have two 5-ish pound chickens, spatchcocked and brining...
hopefully later today I can smoke them on the old style Egg.

This is why chicken takes three days...
Brine it. If you have the time, set it uncovered in the fridge overnight to
dry the skin otherwise set it in front of a fan. Cook it at 300-350.

-Hound