Old dude BBQ
Got Wood.
So Pit Barrel Cooker chicken is all the rage and I really want one (also a stick burner, a gravity flow cabinet smoker and a Good One Open Range) – that said, I already have three grills and convincing the wife is not an option (yet).
So I picked up a few steel hooks from amazon for my WSM and stopped by the HEB for a whole chicken.
Cooking notes:
fuel: Kingsford competition charcoal with pecan and mesquite.
smoker settings: bottom vents full open, top closed. water pan removed.
cook temps: 320-340
cook time: about 90 minutes
internal breast temperature was 160 – rested to 165.
special note: I popped the thigh bones out of the hip sockets to facilitate cooking of the legs (legs should be cooked to about 175).
**skin was not crisp but had good taste**
Overall this was a juicy, flavorful bird and one of the best I’ve ever cooked.
So I picked up a few steel hooks from amazon for my WSM and stopped by the HEB for a whole chicken.
Cooking notes:
fuel: Kingsford competition charcoal with pecan and mesquite.
smoker settings: bottom vents full open, top closed. water pan removed.
cook temps: 320-340
cook time: about 90 minutes
internal breast temperature was 160 – rested to 165.
special note: I popped the thigh bones out of the hip sockets to facilitate cooking of the legs (legs should be cooked to about 175).
**skin was not crisp but had good taste**
Overall this was a juicy, flavorful bird and one of the best I’ve ever cooked.
