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Unread 11-10-2008, 04:35 PM   #5
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Join Date: 12-20-07
Location: denton tx
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Like C-B-C, I'm around 400 on the egg and 60 to 90 minutes on time. I use my rig and start the bird skin side down to get the skin rendering, flip over it over after 5-10 minitues and let it go. I might go indirect during the back end of the cook, or flip skins side down again, if the bird looks like it needs it. With the rig, the grid is 10-12 inches above the lump, depending on how full the firebox is. I buy Grade A brids, better chance of getting full skin over the bird. Don't be afraid to slip your fingers under the skin, start at each breast half and work your rub and salt down into the leg and thigh. Don't be shy with the rub or salt. Per USDA, poultry is 165 white and dark meat.
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