IBCA Style Half Chickens - Help?

[erichasaces]

My team has had pretty good success this season with KCBS style chicken, but being in Texas, we are starting to cook a lot more IBCA style events with half chicken. In fact we've been in the top 5 in chicken at 2 of our last 3 KCBS style events, but haven't had a top 10 all year in IBCA. Last week a top ten in chicken would have gotten us a reserve grand, and I think a top 4 would have been our first Grand!

I've searched the board a lot, and read what I could but I'm having trouble piecing together a really coherent half chicken recipe. Anyone out there want to offer up some advice?

Also, does anyone know of any videos/books/etc that might help? I don't mind spending the money to buy something like the Kosmos DVDs. We used videos from Barbecue Coach to get started with a baseline process. They were extremely helpful, but haven't seen anything specifically for half chicken.

Lastly, anyone have any suggestions on bbq schools/classes that include half chickens that I might be able to attend in the offseason?

 

[DR]

Maybe a little help here.

http://www.texasbbqforum.com/viewtopic.php?f=60&t=23311

 

[ArnieTex]

Maybe a little help here.

http://www.texasbbqforum.com/viewtopic.php?f=60&t=23311

+1
Excellent suggestion. That discussion covers just about all of it.
Several guys giving classes in Texas why dont you take those?
Dont over think it or over do it, a good moist bird that tastes like a good back yard chicken will beat a jacked up overinjected over flavored over sauced bird 99% of the time.