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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-07-2010, 01:18 PM   #1
MariettaSmoker
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Default 1st cook on UDS...beercan chicken question

Hey guys...decided not to screw up an expensive slab of meat for my first run on the UDS so I decided to do two beercan chickens. My question is, at what temp should I be cooking these and for how long?

I promise Ill post pr0n!
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Unread 02-07-2010, 01:56 PM   #2
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I do mine @300*-325* and I start checking internal temp around 2.5 hours.
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Unread 02-07-2010, 02:31 PM   #3
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What should temp be in thigh when done?
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Unread 02-07-2010, 02:48 PM   #4
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180deg
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Unread 02-07-2010, 02:53 PM   #5
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Hope you have lid clearance. If i were me I'd do a pork butt or picnic roast...a lot more forgiving, and you'd be working at 225-250. Slow and low is what uds does best.
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Unread 02-07-2010, 03:00 PM   #6
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I get great results at around 250 for 3-3 1/2 hrs - internal around 160. Chestnut brown outside very moist inside...good luck!
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Unread 02-07-2010, 05:26 PM   #7
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How's that Chicken coming?
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Unread 02-07-2010, 06:06 PM   #8
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Im just about to load it up. UDS has been chugging right along since I lit her up about 30 minutes ago. Temp at about 250 and steady. I decided to butterfly the chicken since Im not sure ill have room on it for the beercan chicken. Got two of them and about to slap some rub on them. Pr0n below.
Attached Images
File Type: jpg uds.jpg (40.8 KB, 67 views)
File Type: jpg chimney.jpg (30.1 KB, 65 views)
File Type: jpg chicken.jpg (31.8 KB, 66 views)
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Unread 02-07-2010, 06:49 PM   #9
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Also had a bag of White Oak that I took about 3 small chunks and put them on the fire before I added the meat. Put two in with the unlit charcoal and then put one on top of the lit charcoal once I emptied te chimney into the drum...hope the taste is good.
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