First chicken attempt on UDS

[PDPatterson]

This weekend's Q was chicken. First time attempting chicken on the UDS. Also, first time to use my DIY automatic temp controller.

http://www.maliburacing.com/BBQ/first_chicken/temp_controller.JPG
Here is the setup with the automatic temp controller bringing up the UDS to temp. Looks like it is 265 here. I set the temp for the chicken at 300. Temp controller worked great. My next "add-on" to the UDS are trays mounted to the side of UDS.


http://www.maliburacing.com/BBQ/first_chicken/chicken2.JPG
Here's the finished product after a little over 2 hours. To prep, I used olive oil, Lawry's seasoning salt, coarse black pepper. Then, I brushed on Big Bob Gibson's white sauce couple times during cook, then one more coating when I pulled off UDS. Let it rest for about 30 minutes.


http://www.maliburacing.com/BBQ/first_chicken/chicken_plate.JPG
So here it is with my wife's homemade potato salad, cole slaw and red beans and rice (with sausage I smoked). Chicken tasted great, was very juicy, but wasn't "fall off the bone" tender. I cooked the chicken to 170-175 internal temp (depending on where measured). Should I have let it cook longer to get the tenderness? I'm new to this so I'd appreciate any suggestions.

[Bigr314]

Really nice looking bird.

[ClintHTX]

That looks great. Good looking UDS also

[lantern]

In my opinion falling off the bone is a function of TIME and temp(unless steam/pressure are introduced). If you'll notice HnF pork or beef cooks are usually followed by an extended rest period in paper or foil. This extends the time spent at over 180-190 for those meats. If your bird spent a longer time with an internal temp around 160-175 it would be more fall off the bone. That's the advantage of doing chicken at less than 300. HOWEVER you sacrifice the skin. So for most folks, the best compromise is to cook at anywhere from 225-265 and finish at 325 and higher to crisp the skin. An easy task with your nifty new temp controller!:clap2:


Great looking chicken BTW.




Also, if you go slower I'd suggest that you brine your birds.

[Bludawg]

That bird looks pretty good to me. I tend to lean more to a Moist & Tender than falling a part clucker. I find Brining and cooking north of 325 to be the ticket.

[sliding_billy]

Beautiful color on the chicken.

[PDPatterson]

Thanks for the tips. Don't get me wrong, the chicken was tender. I'm definitely in the learning mode, so I'm trying to get all the help I can!

[peeps]

great looking chicken!!!!

[FatCoyote]

Lookin' good!!!!!

[savageford]

Very nice!

[Bagman]

Sure looks great to me.

[BamaRambler]

Great Looking Chickens. I use Plowboys Yardbird Rub and spatchcock mine on my UDS and it's one of my wife's favorites.

[soldier2soldier]

Man that looks good. I'm trying my first smoke today with chicken and brisket

[mikeylikesit5805]

Dang Looks awesome, going to have to go pick up a chicken now!

[Firefighter]

Looks good!

[cowgirl]

Chicken looks delicious! Love the looks of your sides too.

[Stingerhook]

Fine lookin yardbird. Great meal.

[Robert]

Chicken looks good. But, I'm interested in your temp controller. Got and engineer buddy who is putting together one now. He has gotten the various parts delivered and thinks he can build one for about $50. Do you have a post and perhaps a link to your build?

Thanks,

Robert

PS We are also planning to build a couple of UDS so always interested in hearing feed back from folks.

[Texcam]

Skin looks great.

[Big George's BBQ]

That looks like a great looking meal I like my chicken moist and tender