My First Clucker

Botch

Finally tried my first chicken on my Large.  I brined the bird overnight, rubbed it with oil and sprinkled it with Dizzy Pig's "Swamp Venom" rub, mounted it on a vertical roaster, and scattered potatoes, celery, carrots, anaheim chile and slivered garlic in the pan.  Smoked with hickory at 350 degrees, about two hours.  When it read 170 in the thigh, I pulled the bird and checked the breast, it was over 180!  :(   Surprisingly, the breastmeat was perfect and so were the wings (I'll try the legs & thighs for supper tonight).  The potatoes needed to be parboiled a bit, and the veggies burned on the bottom of the pan, will have to put the platesetter on the grill first next time.  

Otherwise, absolutely delicious and juicy as all heck (note to Self: buy a cutting board with a juice groove around the perimeter).  I love that smoker! 

jaydub58

Great pic, Botch..................if he tasted half as good as he looked, you had a super meal. Well done! ;-) John in Oregon

jaydub58

Well, you inspired me! Did a 5.9 lb bird direct, raised, at 350-375, 1-1 1/2 hours. Crispy skin, moist, delicious. Appreciate the leadership!

Misippi Egger

Botch - outstanding!

1) You can do a standing chicken upside down and the breast will be less cooked than the thigh, or

2) You can do a spatchcock chicken (You Tube the technique) and it will more evenly cook - AND faster.

An indirect cook will be helpful for the veggies - remember to put some kind of spacer btwn the platesetter and the bottom of the drip pan to reduce the burning in the pan.

Welcome to one of the great advantages of the Egg - moist, tender chicken!

Clark

Madison, MS

Old Forum name: Misippi Egger

Egg Juju

Both good looking birds... roasted yard bird is quite tasty!