Low and Slow Chicken (?)

SteveWPBFL

Does anyone do low and slow chicken on the Egg?

I've got a chicken in the fridge that's burning a hole in my pocket and I just got rid of my old Weber grill, and with it went my second grate that I used for raised, direct cooking. So no 400F direct spatchcock chicken tonight.

Instead, I'm thinking about spatchcocking with rub but cook it indirect to like 150F breast with smoke at a low temp, thinking right now that should be 250F but if you've had success going lower and slower please let me know.

stike

buddy of mine does them at 225-250 for hours at a time.  i did one a feew weeks ago and it was great, 250.  skin nice and crisp, too.  the egg retains moisture.  only way to counter it is the drying draft.  try to let the chicken sit overnight or longer in the fridge, uncovered, to dry the skin even more.

Hungry Joe

I always do legs thighs and wings low and slow. I never did a whole bird
low and slow but I don't see why it wouldn't come out good. Skin is
always crispy and the texture of the meat is better. 250 on a raised
grid flipped once. I do rotate the grate about every 1/2 hour to counter hot spots. It usually
goes for 2+ hours until it looks good.

MikeP624

I did a whole spatchcock chicken last weekend on direct heat without a raised cooking surface.  I added a piece of foil under the bird to help prevent flare-ups from dripping fat.  I started at 375 for like 45 minutes, and then 400 for the last 15 minutes or so.  Turned out pretty good.

stike

you won't get any real flare ups while the dome is closed.  but you will want a drip pan so the fat doesn't drip into the fire. i didn't mention (thought it was implied) that i did my 250 chicken indirect (platesetter legs up, homemade foil pizza pan type drip pan, and then grid with the chicken on that

SteveWPBFL

Thanks, Stike. Sounds like I'm headed down one of your paths and should be ok.

The Cen-Tex Smoker

Thanks, Stike. Sounds like I'm headed down one of your paths and should be ok.

Well there's a statement you don't hear every day! ))

cortguitarman

I always do direct cooks without raising the grid. The bird turns out fine. Although I'm curious about the low and slow.

stike

long and slow it's a roasted chicken, basically.  i wish i could offer a time, but i think it was one of those 'just throw it on and we'll eat when we eat" things

SteveWPBFL

Here's the results if you're interested. Precook: A Publix roaster chicken, can't remember the weight but it cost around $11. Spatchcocked, sprinkled on spices, sat in the fridge for a couple hours before going on the grill.

SteveWPBFL

Threw it in the Egg, indirect, drip pan, apple smoke, started it at 3:30 pm.

SteveWPBFL

Rev'ed the Egg up and set the cruise control to 250F dome.

SteveWPBFL

It took until almost 6:00 p.m. to reach 150+ breast, or about 2-1/2 hours to cook.

SteveWPBFL

Splayed the bird back out on the platter and set it on the table while we made some sides. It was great, though the skin was not crispy. We only ate the one breast, the wife and son and I, chopped up in salads.

The wife, who over the years has worked at some nice restaurants and doesn't please easily loved it. Nice mild smoky flavor, tender juicy white meat. And we're 'dark meat people'.

Next time I might let the bird go to 160F on the breast, we had a few pink spots that concerned her but on here we say 145F is done and that bird was done throughout over 150F using the Thermapen.

stike

did you try drying the skin overnight at least?  of all the tricks and tips, that's the one that works for me.
chicken looks great.  we did a full thanksgiving spread on sunday, turkey and all, and the turkey was the nest ever.  crisp skin too.  was also done around 250, except for the part wheere my wife asked if the egg was supposed to be at 400.  oops

SteveWPBFL

Only 'dried' the skin by letting the bird sit in the fridge for a couple hours, will try overnight next opportunity.