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Whole chicken in the Egg

My second time using the Egg.  I love chicken so I wanted to try it.  It was a whole chicken, a little under 6 pounds.  I used a simple brine of water, kosher salt and sugar.  I brined it for about 14 hours.  Then I took the chicken out, washed it with water, squirted a lime onto it (didn't affect the flavor but I read someplace that lemon or lime can take care of in case some bacteria developed -- not sure if this is true but I had a lime going bad so I used it).  Then I rubbed on a liberal amount of salt and pepper (my favorite seasonings for chicken).

The Egg got to 600+ degrees quickly (I was doing yard work so did not pay attention).  I was able to get it down to about 275 by closing the vents. Reducin the temperate helped when I tossed in the mesquite chunks I'd been soaking in water for about an hour.  The chicken was in at 275 for about 4 hours, and I took it out when the internal temperature got to 166.  I wrapped it in foil for about an hour.

Here's the chicken right before I wrapped it in foil:

[img]http://i1223.photobucket.com/albums/dd510/n2wdw/dd641e50-2919-462b-9f98-58de02fcd7ab_zpse6d16f86.jpg[/img]


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