Two chickens in the UDS

Kenn007BBQ · 10-02-2012, 07:22 PM

It's a sunny day in Oakland California and I could not pass up the opportunity to cook up something.

I bought the chicken on sale at for 99cents # and ended up with two birds.. Instead of cooking one bird at a time, I decided to try something radical...... Two whole chickens in the UDS at once

I fired up the UDS and once it was at 220, in went both birds. I Seasoned the birds with a seasoning blend and took the inside parts out. Inside the birds I poured a teriyaki marinade inside and made a nice puddle

Used only Kingsford brickettes with 3-4 fist full chunks of cherry and hickory I bought from Home Depot

An hour into the cook temps kept climbing and when it reached 325, I capped it down and it cruised there for the duration, give or take 25 degrees

Birds were done in 3 hours 30 minutes. When breast reached 160, thighs and leg were 170+....... Results, smoky and extremely juicy. But not as flavorful as I want it. Next time e I will try brining or injecting for more flavor..... Also the skin was rubbery.... Probably cause I kept basting that bird.....

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javahog2002 · 10-04-2012, 09:33 AM

Looks good. Curious if the teriyaki worked well ?? Is it just noticeable on one side of the bird ? I have a bottle in the fridge that I need to use.

Cheers.

aawa · 10-04-2012, 09:59 AM

The rubbery skin woudl be caused by not being at a hire temperature for enough time to render the fat out of the skin. Try cooking the entire time at 325-350 and the skin will be nice and crisp.

Brining adds quite a bit of flavor to the whole chickens. I tried brining for the first time a few weeks ago and I will never do a bird again without brining it.

10-02-2012, 07:22 PM	#1
Kenn007BBQ On the road to being a farker Join Date: 11-19-11 Location: Oakland CA Downloads: 0 Uploads: 0	Two chickens in the UDS It's a sunny day in Oakland California and I could not pass up the opportunity to cook up something. I bought the chicken on sale at for 99cents # and ended up with two birds.. Instead of cooking one bird at a time, I decided to try something radical...... Two whole chickens in the UDS at once I fired up the UDS and once it was at 220, in went both birds. I Seasoned the birds with a seasoning blend and took the inside parts out. Inside the birds I poured a teriyaki marinade inside and made a nice puddle Used only Kingsford brickettes with 3-4 fist full chunks of cherry and hickory I bought from Home Depot An hour into the cook temps kept climbing and when it reached 325, I capped it down and it cruised there for the duration, give or take 25 degrees Birds were done in 3 hours 30 minutes. When breast reached 160, thighs and leg were 170+....... Results, smoky and extremely juicy. But not as flavorful as I want it. Next time e I will try brining or injecting for more flavor..... Also the skin was rubbery.... Probably cause I kept basting that bird..... Sent from my SPH-L710 using Tapatalk 2 __________________ Smoke on!

10-04-2012, 09:33 AM	#2
javahog2002 is one Smokin' Farker Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	Looks good. Curious if the teriyaki worked well ?? Is it just noticeable on one side of the bird ? I have a bottle in the fridge that I need to use. Cheers. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

10-04-2012, 09:59 AM	#3
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	The rubbery skin woudl be caused by not being at a hire temperature for enough time to render the fat out of the skin. Try cooking the entire time at 325-350 and the skin will be nice and crisp. Brining adds quite a bit of flavor to the whole chickens. I tried brining for the first time a few weeks ago and I will never do a bird again without brining it. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *