bhh, I've used Mountain Dew to "beer" can too.. Sue, yes, just as Ann is describing..How did it go? I realize the brining is out for you..however, if you make that rub recipe without salt it'll still be very tasty..that smoked paprika is the key. I don't brine the chickens when I do the Smokey recipe, I rub the chickens(I always do 2 at a time.) down with the Smokey Rub, slide them into gallon ziplocs and let set a few hours to overnight. Follow the recipes just omit the salts. :0) Oh and I haven't tried the Spatchcock directions..just the Smokey BBQ Beer Can, Bourbon butter recipe..We love it..and that's the bbq sauce I now make for everything..Takes mere minutes and is so tasty.

Sue - I'm so glad you posted this because I have a wonderful Weber grill and feel so inept at using it. Now I'm going to try this. Everytime I cook chicken or steaks I end up with flare-ups. Maybe this indirect method is the way to go. I hope my chicken turns out like yours!! Sue

Good for you, debrak, it's a "go to" meal here and leftovers are always good for pot pie, for sandwiches, for a sesame chicken dip. There are lots of things you can do with leftover roast chicken. If you feel inclined, next time just take that carcass and plop it into your crockpot with a carrot, an onion and a stalk of celery, turn it on high and let it cook until the broth tastes good. You don't even have to peel the onion, just wash your vegetables, chop them into two or three pieces and put them in the crockpot. Add salt, pepper, a bay leaf if you like, plop the chicken on top, cover with water and let it cook. It'll take hours, I usually do it overnight and into the next day, sometimes 18 hours. When it reduces to about half and tastes good, strain out the solids and use up the stock or put that in the freezer, much less room necessary than the whole carcass. In the meantime, isn't it fun to try new things? I'm impressed with a 9 pound chicken too, now THAT'S a chicken! Before you know it you'll be watching Jacques Pepin on YouTube and deboning chickens. (grin) Annie

FOAS, simple inquiry doesn't make a person sound like a jerk. I'm not really good at taking bird temperatures, so there may be some slop in my numbers, but when my probe reads 165, the chicken isn't fully cooked in my opinion. The juice may run clear but it's still red by the bones and that hey I'm not cooked here! texture. And the rest of the meat seems tough. Cooked until it's good and hot and it's just right. Cooked through, juicy and tender. Overcooked more than that and it gets stringy and gummy. I do better with times and temperatures than thermometers, however. But I'm taking a thermometer with me just to be sure. :) I'm sorry I forgot to say the weight, which is of course the most important factor. It isn't a gigantabird, though no old fashioned baby fryer. I'm pretty sure the label said under 2 lbs., but close enough to it that Linda's answer (thanks, Linda!) )will suffice. It's a tiny group of light eaters, the onion ring wisher among them. At one point it was going to be a bigger group, but then people left town, got sick, etc. Sleevendog, no time today, but I'm going to try your enpapillote method some time. Thanks, everybody!