Whole chicken help

[ArnieM]

keanjr,

Sorry I can't give you timing info.  I've done split breasts and a whole chicken (about 4.5 pounds) that was spatchcocked in the Bradley.

I think the general advice will probably be to do the 2 hour smoke and then finish it off in the oven at about 325-350.  You'll have the smoke and the skin will come out crispier.

I just got a 15.4 pound fresh turkey for TG.  I'm planning on an overnight brine, 2 hours of mixed apple and pecan and then finishing in the Big Easy.

Good luck  :)