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skinless Chicken Wrapped in Foil

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bigguy136
bigguy136 Posts: 1,362
in Poultry
This morning I did my first ever 3-2-1 ribs for my parents and they said they were a big improvement over my normal 6 hour ribs. I needed some left-overs (ribs are gone) for lunch tomorrow so I thought I would put on a chicken. I always pull the skin before cooking and there is a thin dry layer on the chicken after cooking so I figure if it's good for the ribs, it should be good for the chicken. Here are the photos so far. The 2nd photo is when the chicken hit 135 degrees.

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Foghorn
    Foghorn Posts: 9,834
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    Interesting.  Let us know how it works out..

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bigguy136
    bigguy136 Posts: 1,362
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    It came out very good. I will be making it again but maybe I'll wrap the chicken sooner.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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