PDPatterson
03-10-2014, 02:52 PM
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.
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.