On Friday, as I was locking up my van so I could head home for the weekend, I had an epiphany. Monday’s suck, so I made a quick call and used my first personal day of this year lol. I cooked a duck yesterday, but honestly wasn’t a huge fan, that flavor profile just isn’t for me. To make up for it, I spatchcock cooked a couple birds on the WSM today. One would have been enough, but I really just wanted to use the WSM, so I did two. No water pan, pit style, let the drippings hit the coals for that extra taste profile.
Smoker performed well, temps stayed right around the 350 for the duration other than one flare up where I almost hit 370. My only hit this time was probably the skin. Bird was super juicy and tender, but the skin was a little wet. I did a single one a few weeks ago on my PK Original, and it was a little crisper taking it off at the same 160 breast temp. Anyway, here are pics lol.
Smoker performed well, temps stayed right around the 350 for the duration other than one flare up where I almost hit 370. My only hit this time was probably the skin. Bird was super juicy and tender, but the skin was a little wet. I did a single one a few weeks ago on my PK Original, and it was a little crisper taking it off at the same 160 breast temp. Anyway, here are pics lol.
