Holding Chicken

[Cliff H.]

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.:wink:

 

[Frank Sacco]

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.

 

[BBQ Grail]

Frank sounds like he has good advise.

I've only held chicken for the time it takes to reach my mouth from the plate.

 

[LMAJ]

I have held chicken before - the meat tastes great, the texture of the skin... not so much.....

 

[Cliff H.]

Everyone in the pool.

 

[Bacon]

Agreed about the skin. But I personally dont like chicken skin, only the pig.

 

[Paulie G.]

:sad:Yes but the skin won't be crisp.