Whole chicken

ljmcpherson2005

     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.

travisstrick

I did a whole spatch tonight too. 

I checked out our cabins for the cook off. We are hooked up. 

Mickey

I also spatchcocked a 4.5 lb at 400 and only took a hair under an hour. Mine was direct but 400 is 400 ( I think).

Mickey

travisstrick said:

I did a whole spatch tonight too. 

I checked out our cabins for the cook off. We are hooked up. 

Where you be? We have lunch Tue.

travisstrick

I'm at home. We are staying at lake Buchanan for a brisket and rib competition but that is on the 27th. I'll be there Tuesday.

ljmcpherson2005

Awesome, I got to cook a practice brisket before the competition. Gotta make sure I'm ready!

Mickey

travisstrick said:

I'm at home. We are staying at lake Buchanan for a brisket and rib competition but that is on the 27th. I'll be there Tuesday.

The 27th is Texas Fest in Austin.