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  • Whole chicken

         Did my first whole chicken on the egg today and it turned out pretty good. I think I'll cook just a little longer next time just because of my own preference, but I cooked until the internal temp was 160 and pulled it and let it rest for a few minutes. The rub I used was a little spicier than i wanted but still good. Next time I'll just use something a little more mild. But all in all a good meal and didn't have any problems during the process. Here is the recipe I used if anyone is interested.


    5lb chicken

    4 mandarins quartered and stuffed in the butt of the chicken

    homemade vinegar basting sauce

    Salt Lick's garlic dry rub

    olive oil applied to the skin for crispyness

    a little butter stuffed in the butt

    I did not spatchcock it just cooked it whole on indirect heat at 350 to 400 hundred til it reached 160, about a 1 1/2 hrs and used some apple chips for smoke flavor. I don't recommend the garlic dry rub on the chicken, but it wasn't bad.

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