Let's make some smoked paprika chicken for supper!
I have the PG 500 set to 300* and ready to go, your looking at 6 pound Cornish X Rock broiler chickens that were halved and salt brined in a gallon of water with a bag of ice and a cup and a half of sea salt in the cooler for six hours.
Seasonings are coarse ground garlic salt, black pepper, dried and ground sweet Hungarian peppers and paprika.
At the one hour mark, I'll take some temps in another 30 minutes or so.
I'll post an edit here when they are ready
On Edit:
They were ready to pull at the 2:15 mark, these broiler birds have huge breasts and they tend to break the rules and finish later than the thighs which held true in this case the thighs were done at 1:55 and the breasts needed another 20 minutes before they registered 167* on the Thermapen.
I always toss a pan of Mac N Cheese on zone 2 for a side, the chicken was wonderful perfect bite through skin and breasts and thighs were hot and juicy.