LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksbur...
I have hung chickens from the grate itself and cooked on top. Still should be enough vertical clearance not to burn the fowl.
Planning on trying to do a practice competition chicken cook tomorrow afternoon. Never tried comp chicken or thighs on the PBC before so any pointers would be great.
I typically do pretty well in chicken and cook it exclusively on PBC. What is your plan?
Planning to try to cut chicken tonight and brine chicken overnight. Will season tomorrow before I put on PBC. Not sure when I should sauce or what best method is. Open for feedback...
I would probably only brine 4-6 hours.
I do 55 min uncovered and 35 min covered running at 300. When I cover I add a stick of butter in pats (for 12 thighs) and about 1/4 cup liquid...usually apple juice or coke.
Then I set on rack, glaze with sauce, and back on for 10 or so min.
Maybe I will just cut and prep tonight and brine in am. Guessing I should put in a foil pan to cook rather than put them on the grate? What do you mean by add butter in pats? Is that pans?
45 minutes