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Chicken Dinner

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500
500 Posts: 3,177
in EggHead Forum
I like my butt rubbed and my pork pulled.
Member since 2009
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  • 500
    500 Posts: 3,177
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    Got an organic bird. Stuffed it with its own neck, wing tips, and everything else that came with it. Next time I'll put in the organ meat too. Rubbed it with pickle juice, kosher salt, cracked black, and Lawry's salt. Chilled in the fridge to dry for 5 hours. Raised direct at 400*. 160* IT at the breast. Took 70 minutes with a 5 minute rest in a bowl with loose foil. Dipped the cut pieces in the bowl juices. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Great looking bird. I might have to try the pickle juice the next time I do one.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • SGH
    SGH Posts: 28,791
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    @500
    Man that bird looks excellent brother. Spot on. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 500
    500 Posts: 3,177
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    Thanks. I read somewhere that Chik fil a brines their birds in pickle juice. That's what I was going for but I didn't remotely have that much juice. Gonna start saving my pickle juice
    I like my butt rubbed and my pork pulled.
    Member since 2009
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