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Low & Slow Chicken Observations

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civil eggineer
civil 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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  • BBQMaven
    BBQMaven Posts: 1,041
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    A while back I picked up a stewing chicken by mistake. Having never cooked one, did a little reading up on them... found they were tougher but more flavorful than a roaster... Cooked it just like you did yours.. one of the best I've ever had... the next week tried same cook with a roaster chicken -- dry and tasteless....

    Life is so about learning new things... The Egg has been a continual lesson -
    Kent Madison MS
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  • Little Chef
    Little Chef Posts: 4,725
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    We have experienced the same. One of the reasons you always see me say 400-450* indirect. Seals the skin, moist meat, and most times, pretty crispy skin!! Thanks for taking the time for the comparison. :)
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Well Kent that is interesting. You said you took a roaster chick and spatchcock it and brine it and low and slow to 180 in the thigh and it came out great. Wow

    I might try that. Thanks :) Tim
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  • BBQMaven
    BBQMaven Posts: 1,041
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    Dang it... need to read closer :( ... I missed the "brine it" part...
    I'm too lazy to brine :whistle: .. it was indirect with rub under skin and indirect... took it to 185 deep in the thigh... very flavorful and the meat had a thicker texture - not tough - just thicker...
    Kent Madison MS
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    k thanks

    I was wondering about the texture of the meat. Tim :)
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