erniewilmington
Found some matches.
Decided to try this tonight.
Chicken was about 4.25 lbs, I rinsed off, patted dry, and rubbed with "up yours chicken rub" and shoved some onions in the bird. No brine, or overnight rub, etc, just from the store to my grill in under 30 minutes.
Cooked on my 22" kettle, full chimney of stubbs, got up to 425 for a bit but cooled down to 350 eventually with bottom vents totally closed (top vent open over the meat) and most of the time stayed between 325-350 grate temp. Next time I'll use 3/4 chimney. Threw a fist size piece of Pecan wood on the coals.
Lost track of time, think it was 2+hours, the breast temped at 165. The thighs 180 (close to the fire) and 171 away from the fire. We let it rest 15-20 minutes.
Very juicy, not overcooked at all. Pulled apart good. The skin was a bit rubbery but overall it was decent. (I'm the only one that eats it anyways!)
Pic of the bird, forgot to take pics of it after we took it off, kids were too hungry.
Definitely going to do this again.
Chicken was about 4.25 lbs, I rinsed off, patted dry, and rubbed with "up yours chicken rub" and shoved some onions in the bird. No brine, or overnight rub, etc, just from the store to my grill in under 30 minutes.
Cooked on my 22" kettle, full chimney of stubbs, got up to 425 for a bit but cooled down to 350 eventually with bottom vents totally closed (top vent open over the meat) and most of the time stayed between 325-350 grate temp. Next time I'll use 3/4 chimney. Threw a fist size piece of Pecan wood on the coals.
Lost track of time, think it was 2+hours, the breast temped at 165. The thighs 180 (close to the fire) and 171 away from the fire. We let it rest 15-20 minutes.
Very juicy, not overcooked at all. Pulled apart good. The skin was a bit rubbery but overall it was decent. (I'm the only one that eats it anyways!)
Pic of the bird, forgot to take pics of it after we took it off, kids were too hungry.
Definitely going to do this again.
