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Low & Slow Chicken Observations

civil eggineercivil eggineer Posts: 1,547
edited November -1 in EggHead Forum
I cook a chicken low & slow on the egg today after watching numerous DD&D episodes. Brined, spatchcocked, indirect at 250 dome for 4 hrs until thigh hit 180.

While it would be more then acceptable at any restaurant, I could tell the meat was a little drier then my normal 400 dome cooks that take slightly more then one hour. The old addage of low & slow for fatty meats and high temp for low fat meats ring true in my mind.

Like I said, not rocket science and don't mean to be stating the obvious but perhaps some newbies can gather some "tools" for their future cooks.


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