Need BBQ Chicken Tips and suggestions

Powderhound · August 2013

Thinking of throwing on some chicken thighs, legs, and wings for the family. Feeding 8-10 people. Initial thoughts are to rub the chix, let sit in frig for a few hours, then, indirect plate setter @325 - 350F with tin underneath meat filled with beer (what kind is best?). Probably take 1.5 to 2 hrs. Will use mesquite and hickory chunks - no chips. Then, for those that want BBQ, I will place them direct, brush on the sauce to finish and carmelize for about 10 mins. Done temp is 160F. Let's hear it!! :-)

RLeeper · August 2013

Done temp should be 165 in the breast meat 180 for the dark meat. Birds can have an over smoked taste if too much wood is added. IMHO you don't need the liquid for flavor. I do raised direct at 350-400 degrees until internal temp is reached. Spot on for the sauce finish.

GreenhawK · August 2013

Sounds like a plan.

Powderhound · August 2013

Keep em coming. So many ways to cook these.

Mattman3969 · August 2013

Here are some BBQ chicken sandwiches I did a few weeks ago. Really tasty.

http://eggheadforum.com/discussion/1155671/pulled-bbq-chicken-sammiches-with-peach-salsa-and-fresh-slaw#latest

jaydub58 · August 2013

Not a big fan of mesquite for chicken, personally.

It's a bit strong smoke for poultry, much better for beef.

Hickory is very good.

SmokeyPitt · August 2013

Definitely agree to skip the liquid in the pan. Also agree the mesquite is a little strong. I really like cherry with yardbird.

If you can let the chick sit in the fridge uncovered (nekked); then apply the rub just before you cook. This will give you a crispy skin.

If you have a raised grid this also helps to get it crispy. I like to do chicken indirect high in the dome. I just brush the sauce on at the end and keep it indirect...but if you want to switch to direct I am sure that will be great to carmalize the sauce. Good luck!

Need BBQ Chicken Tips and suggestions

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