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Unread 10-18-2008, 10:37 AM   #1
Cliff H.
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Default Holding Chicken

I am smoking a few chickens for the family. 3-4 BC Chickens going on around noon. They will come off around 3:00 or 4:00. Applying the same method as a brisket or butt, I should be able to hold them for a few hours in a towel lined cooler.

Agreed ?


Advice appreciated.
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Unread 10-18-2008, 10:48 AM   #2
Frank Sacco
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I held chicken for 2 hours once. Not to much difference in meat texture but the skin gets very rubbery and looks like an old lady's arse. I would recommend a later start with minimal holding time.
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Unread 10-18-2008, 11:56 AM   #3
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Frank sounds like he has good advise.

I've only held chicken for the time it takes to reach my mouth from the plate.
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Unread 10-18-2008, 12:11 PM   #4
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I have held chicken before - the meat tastes great, the texture of the skin... not so much.....
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Unread 10-18-2008, 02:11 PM   #5
Cliff H.
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Everyone in the pool.

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Unread 10-18-2008, 06:55 PM   #6
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Agreed about the skin. But I personally dont like chicken skin, only the pig.
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Unread 10-19-2008, 12:03 AM   #7
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Yes but the skin won't be crisp.
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