I smoked a 7 pound chicken yesterday on my WSM and the breast turned out dry and kind of bland. I don't understand why because I took all the measures to avoid that from happening. I brined it for about 18 hours, rinsed & patted dry and injected with cajun butter. I then seasoned skin with a salt, pepper & garlic blend followed by some Kosmos dirty bird rub. Smoked it for about 2.5 hours and pulled it right at 165. I use a meater probe and even double checked with my thermapen. I'm guessing maybe Spatchcock is the way to go? Any suggestions? Full disclosure that I'd be considered a rookie in the BBQ game so still learning my way.
