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Poultry - Low and Slow or 350+?

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edited November -1 in EggHead Forum
Hello everyone. I've been using my BGE to exclusively cook Boston Butt's for a while. The primary reason for that is that I haven't had any success with cooking poultry. I have yet to get that perfect chicken that runs pink and has a deep smokey flavor without getting leathery skin. Any advice?????
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  • katman
    katman Posts: 331
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    "The Gator Griller",
    Are we talking chicken pieces or whole chicken? Brined or unbrined? Are you cooking direct or indirect? What temp are you using?[p]I ususally do whole chickens indirect in the 325-350-375 range. Temp depends on the chicken. I don't like the real big ones. Too much fat. Lately I've been crackin them open, brining and coating with a chile/oil mix and cooking breast side down. Thighs, drumsticks and wings go direct, usually on a raised grid at 275 to 300 till the fat is out of the skin. Frequently coat them with a balsamic pepper sauce mix toward the end, which seems to helps crisp the skin.
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  • mojopin
    mojopin Posts: 200
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    "The Gator Griller",[p]I recently made a whole chicken that was absolutely amazing. I washed and dried the chicken, and then left it uncovered in the fridge for 3 hours.[p]Mix the following together in the food processor:
    -3 heads of garlic (peeled)
    -EVOO (Extra Virgin Olive Oil)- Just enough to make it easier to pulverize the garlic
    -Tsunami Spin (Dizzy Pig)-couple of teaspoons (or your fav rub of choice)
    -Couple of secret ingredients[p]Rub this mixture all over your bird, MASSAGE under the skin on top of the skin... everywhere.[p]We added some apple chips and then cooked indirect at 400° until it's done. I put mine in a v-rack with a drip pan on the plate setter with some chicken stock, I think it would have been even better on a Vertical Chicken Roaster.[p]The chicken was the best I ever had, on or off the egg. The skin was cripsy, the chicken had a nice smokey garlic flavor that was melt in your mouth. The flavor was throughout the bid. I wish I had pics, but we ate it all![p]-Jill
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