BBQ chicken

au4040

Hello all, newbie on the forum but about a year into the Egg world. Somehow this was the first whole chicken I've cooked on it. Turned out REALLY well but I had a few questions.

Background info:
3.75 pound bird, brined for 4 hours, marinated in rub for 1 hour, plate setter, hickory and pecan smoke, 325 degrees for 1.5 hours.

1) The skin turned out some serious spicy flavor, not quite bark texture but still crispy - but I had a problem with it falling away from the pieces of chicken as I sliced. I'm sure that's a good sign of tenderness but anything I can do to keep it together?

2) The inside parts of the legs did not cook as well as the rest of the bird. Never flipped. Should I have flipped?

Thanks for the tips.

AZRP

When I cook dark meat parts I go 350 indirect for about 90 minutes until the internal temp reached 195. Not sure that would work for a whole bird as the white meat may dry out. Would recommend a thermapen as internal temp is the best way to know when your meat is done. -RP

Mickey

I am in the cook direct club and spatchcock the bird. Cook at 400 raised.
Bird will take a little less than an hour but cook to temp please.
I sauce the bird in the last 15 min.
Do not brine myself, but if have the time leave in fridge uncovered overnight.

field hand

I'm in the raised direct cook group for chicken. Usually 375-400*. Flip it a few times and the skin will get crispy. Also agree that a good thermometer is a must, suggest you get a Thermapen. A good investment.

Barry
Marthasville, MO

Austex_Egger

Can'r really help with the sliding skin issue. I think that is just the way it is. Since I tried spatchcocking chicken, there is no better way. rasied grill, 400 (just did one last night). Although I've only had my Thermapen for a couple of weeks, I don't know how I ever lived with out it.