 and today I'm going to do another chicken cook but this one's going to be just a little bit different. I got me another one of those big Kirkland whole chickens from Costco. I mean these are such a deal at 99 cents a pound even at a dollar ten or whatever sometimes they fluctuate. These are huge chickens and they're well worth the price so I mean well at the price of the Costco membership actually so they do have some really great meat there so and what I'm going to do with this chicken today I'm going to do two cooks. I'm going to cook half of it. I'm going to cut this straight in half. I'm not going to spatchcock it this time. I'm actually going to cook two halves of the chicken. One half I'm going to cook sous vide cue. I'm going to cook it in the sous vide the GM the Gourmia GMC 680 the standalone multi cooker. I'm going to sous vide half of it at 150 for three and a half hours and then the other one we're just going to cook straight on the grill and then we're going to compare the two so I'm going to throw the one that sous vide on the grill for about a half hour or so to finish it off but we're going to start the other one probably for an hour and a half on the grill itself at the same temperature. We're going to go for right around 350 375 and we're going to use cherry wood to smoke both of them so we're going to see which one turns out better. So I'm going to go ahead and cut this up cut half and get it seasoned and I'll be right back guys I'm back here and what I'm going to do is go ahead and I'm just going to cut this chicken right in half I took it out of the bag got all the guts out of it I'm going to start by the way I normally would spatchcock it I'm just going to run my legs I am going to take the backbone out completely so I'm going to run my knife along both sides of the backbone and cut that out then we're just going to cut it in half straight down the breast bone so if you've never spatchcocked a chicken before just take a really sharp knife and it's a lot easier if you start from the back because you can get through that thigh bone really quick and just follow the way the backbone runs all the way up so it's pretty easy. So use a very sharp knife or some very sharp poultry scissors and then when you get through the one side and start on the far side first and then just hold it up by its little tail end here and just kind of go follow it along right along that same line but just be careful with the sharp knife once you get through that thigh bone it's pretty easy to get going through sometimes it's harder than others but just follow it along and cut that neck right out cooperate today there you go just trim it up that's it I'm just going to toss that right in the garbage and then I just take my knife and just kind of push it right through the breast bone all the way through and just slice it all the way through and there you go and we got two halves of a chicken pretty even because this is a pretty big chicken so probably like a five pounder so and what I'm going to do is I'm going to actually use the run and wild pecan rub I like that on chicken it's my go-to either the pecan rub or the smoky paprika those are both different profiles but they're both really good on chicken the pecan rub is more of a sweet when you want that sweet kind of chicken and then the smoky paprika is not really hot or spicy but it's got that you know really kind of a little bit of a spice to it and that paprika taste that's a little bit of smoke so I like both of those rubs so all right as you can today I got them both seasoned up I have backing pack the one I'm going to sous vide and this one here it's all seasoned up but I'm just going to cover this with saran wrap and we're going to throw it in our free refrigerator until we're ready to cook it up tonight so it's going to drive around a little bit pretty much just like this is going to do when it's cooking in the sous vide so so when we pull out this one from the sous vide we'll put a little bit more of this pecan butter rub on there and we'll see how this one looks after we pull it out of the fridge and see if we need any more on this one but I doubt it but that's it guys I'm going to go ahead and drop this one in like I said this is going in at 150 for three and a half hours on the sous vide and then this one we're going to throw it on probably about an hour before we throw this one on the grill so I'll be back when we're throwing the chicken is done the GMC 680 shut off it actually when uh when it's done cooking when the timer hits zero it will beep about seven times or so and then it shuts itself off so this isn't one that actually keeps cooking so since the chicken's already cooked I'm just going to throw it in the fridge and cool little pieces of cherry not too big just a couple of chunks with any kind of poultry you really don't need a whole lot of smoke so this these two chunks of cherry wood are going to work out just great on this on this chicken so I'm going to go ahead and close this up now throw the heat deflectors in and let the temp stabilize through right around 350 to 365 so see you guys back right to throw this smoke only chicken on it's been dry brining in the fridge so some of the rub has kind of come off here just from getting the moisture from sitting in the refrigerator so I'm just going to add a little bit just back in there and I'm going to go ahead and throw this on the big Joe and I'm going to let that smoke for probably a good 45 minutes or so and then we're going to throw the one that we sous vide on all right Joe's sitting right around 375 and I got the sous vide chicken out put a little just a little bit more of the seasoning on that's our chicken that's just been smoking before we take it off I will hit it with a picture probe to see what the internal temp is that one's already cooked so we're just waiting that one's just going to wait till the skin gets crisp and it warms up so we'll be back in a few all right guys it's all done can you guess which one's which probably can because this one here it's a little bit darker a little bit skinnier because it's been on the smoker for the longest time this is the sous vide one it's not as quite as dark but it's a lot plumper you can tell it didn't lose as much water and moisture so I'm going to go ahead and cut both of them up and cut to really tell because they're both the same pretty much the same size half chickens but you can tell this one lost a lot more moisture than this one I'll kind of show you how much meatier that looks juicier the skin's darker on this but it's a lot drier and hotter there you go I'm going to take a bite of this one definitely a lot juicier this one I can tell just by picking it up it's a lot drier I'm going to have some of that skin though that skin's a little bit more crispy I can tell it's got more smoke to it but the meat is a lot drier we're both good both tasty both smoky but this one's got a lot more moisture left to it it's really dripping and running out and the meat's done all the way so that's it guys thanks for following along with us make sure you like this video subscribe go ahead and join us on Facebook so we can do a close-up right above it so you can see the difference you can tell it one on the right it's a lot plumper and the one on the left skin's a lot darker on the other one but the meat's a lot drier on the left so on the right it's a lot got a lot more moisture to it a lot juicier thanks again