We've been spatchcocking chickens on Sundays. Real easy and plenty of leftovers for chicken sandwiches for the week. I went a little overboard with the seasoning on this one.
Definitely. I could have gone lower and more smoke for longer but we had stuff to get to tonight. I did 220 for an hour and 45 minutes to get smoke then cranked it up to 350 to bring it up to temp so we could eat before we had to leave.
The brine seemingly worked out well to keep it juicy...
I got the 1/2 hp MEAT dual grind machine recently. Put the first batch through it last night, probably about 15 lbs with beef trim mixed in. I'd say it took under 10 minutes to chew through, and that was partly because I couldn't keep up with it. I will end up getting the foot pedal.