Light-off, kingsford blue bag.
Cut down the sides of the spine and toss it out. Flip it over, push down on breast—you’ll hear a crack. Then with a very sharp butchers knife cut down the middle of the breasts and bone, effectively “splitting the chicken.” Wash really good in cool water and pat dry with paper towel. Cut/remove undesirables off, excess fat and skin. Rub down with your favorite rub. You can rub down with olive oil to help it stick if you want. I roll without.
Cherry is the flavor of the day. Excellent sweet and mellow smoke for poultry.
We’re off, ready to stink the joint up..
Finito! I let them go till I get 160 off the breast. Pull em and let em rest for about 20 under foil. Cut wings and legs at joints, grab rib cage and pull it off. Won’t need a gallon of water to wash these back.