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.
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.