Half chickens for competitions on big green egg

bigracksbbq · May 13, 2010

Bought a medium size big egg with bbq guru temp control. Had lackluster results with chicken at recent comps with one of the other guys doing them, so decided id give it a shot myself.

Never used a big green egg, will be firing it up daily for next 10 days before next comp. Any temp suggestions for half chicken, 350, 375, 400?

I of course, brine, inject, and have a decent flavor profile.

Ron_L · May 14, 2010

I cook chicken at 300 - 325 indirect with good results.

What type of competitions are you cooking? What do you have to turn in?

bigracksbbq · May 14, 2010

Ron_L said:
I cook chicken at 300 - 325 indirect with good results.

What type of competitions are you cooking? What do you have to turn in?

http://www.ibcabbq.org

1/2 chicken, cant take it apart, no pooling of sauce

LMAJ · May 14, 2010

I like to cook my chicken at 300ish raised direct.

landarc · May 14, 2010

I cook halves and spatchcocked at 400F or more, offset, covered in kettle. I tend to rub them pretty heavily and wrap them real tight for an hour before cooking.

Derek · May 14, 2010

At the eagle practice we had the ole drum smoker at 265.

but I would listen to these guys, they rock for info and they're good people.

thillin · May 14, 2010

LMAJ said:
I like to cook my chicken at 300ish raised direct.

I do the same but 325-350. Here in N Texas, it seems the glaze is the key. Other than that, a juicy chicken that taste great cold will win.

You can probably do 3 halves on the med. I do 4 on my large.

thillin · May 14, 2010

Here's a 4th place from a year or so ago with no glaze. We finished at 450 and was cooked in less than an hour.

I may forgo the glaze next comp for giggles. I always cook 3-4 halves do to higher heat can bust skins, or larger comps that we have to turn in 2 halves.

K-Barbecue · May 15, 2010

I've always had good results with chicken at 375. The higher temp will crisp the skin with good color and the meat will not dry out. A half chicken will cook in less than an hour.

Half chickens for competitions on big green egg

bigracksbbq

Guest

Ron_L

Administrator

bigracksbbq

Guest

LMAJ

somebody shut me the fark up.

landarc

somebody shut me the fark up.

Derek

Guest

thillin

somebody shut me the fark up.

thillin

somebody shut me the fark up.

K-Barbecue

is one Smokin' Farker

Similar threads