Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mustard BBQ Chicken

TarHeelBBQTarHeelBBQ Posts: 317
edited January 2012 in EggHead Forum
I just lit the egg. I brined two whole chickens this AM. I put mustard BBQ sauce all over them. Then put the chicken on my double beer can chicken rack. Running about 225 with a mixture of pecan chips. Hoping they will finish in three hours. I put them on at three. 3.5 lb. birds. Any advice on what temp to pull?

Thanks,

TarHeelBBQ

Comments

  • What's Up HeelBBQ I Try To Reach 180 At the Leg running about 300 For 2 Hr.'s 300 Give's Me The Render And Crispy Skin.....
  • ChubbsChubbs Posts: 6,920
    TarHeel, I am pretty new to this, but I cooked a beer can chicken a week or so ago. I too was cooking at 225-250 with hopes of getting done in around 3 hours. I ended up having to kick the temp up to 300 or so to get the bird done in 3 hours. Good luck!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Lol....OP was a week ago....hopefully the chickens aren't still on.
  • They turned out fantastic. I encouarage anyone to try.

    Thanks,

    TarHeelBBQ
Sign In or Register to comment.
Click here for Forum Use Guidelines.