I did those on the smoker, I do spatchcock when I am roasting or grilling a whole chicken. 
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It comes down to making a chicken a week on the Weber. Wife and I eat the Brest. The dog gets the legs thighs and wings mixed into her kibble along with sweet potato. She eats better than I do.
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Just what I need, ANOTHER addiction !!!
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Got it down to a science. Have had the Weber Spirit 3 for over a decade now and replaced the burner deflectors and upgraded the grill grates. Never had to replace the SS burners. Cook on it all year long. -10 to 100 in the summer.
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@rcleven I was previously the “Cheap Grill” champion. I refused to pay more than XXX, and every year or two, I’d have to replace it. Finally broke down and got a Weber Genesis, and now I haven’t replaced a grill in 10 years running.
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Coming up on 2 hours of smoke, think I’m going to 3 today before foiling …
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Looks Fantastic!
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I hate posting repeated pics of the same cooks, but these baby backs I’ve gotten down to a science. Trying to bump the thread, sorry about the “Same Old, Same Old”.
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Sometimes I wonder if you are a reincarnated pitmaster. Especially when you use BBQ techniques which match the earliest US styles:
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I could look at properly smoked anything that looks as good as that no matter how many times you posted it!
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Burley/Bourbon is my choice with BBQ.
Recipe for 30ml:
10ml Real Tobacco Extracts - Bourbon Burley 3X concentrate
10ml VG
6.4ml PG
3.6ml Nicotine (Freebase 100mg/ml in PG for 12mg/ml)
It is yummy!
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