I do that a lot on the smoker except I go ahead and cut it in half. Probably about 4 hours at 225 F. It is done when you lift up on that leg and it almost pulls apart. Chicken is very forgiving. Don't necesarrily have to season it at all but I like salt, pepper, and a generous helping of Old Bay.
Sometimes I'll do it on my Holland grill and turn the heat down to simulate the smoker. At least twice I've started it around 7 pm and fallen asleep on the couch.......only to wake up at 2 or 3 AM and go.....OH SH1T!!!!!!!!!
Believe it or not most was still edible, but a tad over done!!! At least I didn't burn the house down. LOL
I like the way you split it and left it attached. That's going in my book of tricks.
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1994 Wellcraft V21
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