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Falsepaul 02-05-2013 09:12 AM

Half Chickens
Hey all. My dad and I just formed a team and our first competion together is an IBCA event. This means that I have to cook a damn half chicken. I am considering brining the whole thing with a sweeter bring and then rubbing the chicken with a spicier rub. I am very confident in my rub.

My question is about the brine. Any suggestions? Recipe ideas? Ill have about 16 hours to brine. Any pointers on half chickens in general would be greatly appreciated. They are coming out pretty good right now but its not easy to keep the "handle"on the chicken wing from coming out ugly and crisp. Thanks!

bruno994 02-05-2013 11:07 AM

Do a search on here for IBCA Chicken and it will come back with a few recent threads, but in the meantime, salty, spicy and something for the judges to remember. I brine from the time they inspect my meat until 2 hours before turn in when they go on. I have tried the sweeter brine and it just doesn't seem to do the job. Salt and spice seems to do much better. I sauce/glaze with a sweeter sauce, but for the most part in IBCA, the judges probably aren't going to sample the skin anyway so rubbing the skin does very little compared to the brine and some rub under the skin. Good luck to you..what area are you cooking in?

Falsepaul 02-05-2013 11:33 AM

Thank you. We are cooking in Marksville LA on 03/08 and 03/09. The casino there is sponsoring the competition. I didn't even think to search "IBCA chicken". Ill dig around. Its also really helpful to know that they probably wont try the skin.

I have been cooking them around 2.5hrs at about 275-285 on my weber kettle and they are coming out juicy. The extra half hour might be whats messing up the wing tip. What temperature are you cooking them at? I really appreciate the advice.

Falsepaul 02-05-2013 11:48 AM

Thank you. We are cooking in Marksville La 03/08-03/09 at the Casino there. I didnt even think to search for IBCA Chickens. It also really good to know that they probably wont try the skin. Thanks for info!

JS-TX 02-05-2013 12:17 PM

^ what bruno said!

It's important to pack a lot of flavor with chicken, but w/out over doing it.

bruno994 02-05-2013 03:28 PM

As far as the wingtips, wrap them in foil about halfway through the cooking process. This will help them from turning black.

Carnivorous Endeavors BBQ 02-05-2013 03:39 PM

Great Advice provided above.

Have you checked out It list all the upcoming competitions for the IBCA Louisiana Pit.

What will be your first competition?

bruno994 02-06-2013 08:15 AM


Originally Posted by Falsepaul (Post 2355719)
Thank you. We are cooking in Marksville La 03/08-03/09 at the Casino there. I didnt even think to search for IBCA Chickens. It also really good to know that they probably wont try the skin. Thanks for info!

That should be a good one. I was considering it until a few events much closer to me popped up in March. The one they held back in November over there had 67 teams with quite a few of big name Texas and Louisiana teams cooking. Good luck to you.

gmholler 02-06-2013 12:34 PM

Just an FYI...Falsepaul, if you're planning on cooking in Marksville and need an RV space, you'd better get one reserved ASAP. That RV park fills up fast. If you need the phone #, see or for a flyer with the #.

Lynn H.

Falsepaul 02-07-2013 08:29 AM

You guys are awesome. Thanks! We have reserved our RV space already and my first competition was a small 14 team competion at a casino in Baton Rouge 2 years ago. This is my second and my dad's first. We really excited about it. Great advice on the wing tip and I really apprectiate the links.

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