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When do you pull your chicken?

Last few whole chicken attempts have been somewhat dry.  This weekend, I cooked a whole bird @ 350 degrees (As I was short on time) and pulled when my Thermaworks Smoke hit 162 degrees and let rest for at least 20 minutes.  I have done this the past few times, even when cooking low and slow and still the breast was somewhat dry.  

At what temp do you recommend I pull my whole chicken going forward?

After the past few cooks, I came across this article and wonder if anyone has tried it?

https://blog.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

Thank you
Hasbrouck Heights, NJ

XL Egg

Comments

  • Jupiter JimJupiter Jim Posts: 3,032
    I pull at 160-165 but never let it rest very long and always juicy and tender. If I let it go longer or hotter tough and dryer. 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • CarolinaCrazyCarolinaCrazy Posts: 569
    I almost always brine chicken before egggin and pull at 155 Breast, or when the thigh juice runs clear. Try brining if you don't already and see if you like the results.

    1 LBGE in Chapel Hill, NC
  • fishlessmanfishlessman Posts: 23,002
    im around 155 but cook it just over 400 direct so the carry over is more. did one last weekend for a chicken and spinach cheese lasagna loaded with lots of shrooms. i think the higher temp quicker cook helps as well
  • ThatgrimguyThatgrimguy Posts: 3,830
    155 no matter what
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • HendersonTRKingHendersonTRKing Posts: 1,180
    Isn't the chicken traditionally choked rather than pulled?  As dolphins may be flogged or bishops spanked.

    When not too distracted by choking or flogging or spanking, I try to remove my spatched bird from the grid when the thickest part of the breast reaches an IT no higher than 155, +/- a few, as the chicken determines the cook. 

    Chickens and dolphins and bishops, Oh My!

    It's a 302 thing . . .
  • lowandslowlowandslow Posts: 100
    Thank you for the feedback.  I will pull @ 155 next time.  Might brine, but laziness may win out.


    Hasbrouck Heights, NJ

    XL Egg
  • buzd504buzd504 Posts: 2,540
    Thank you for the feedback.  I will pull @ 155 next time.  Might brine, but laziness may win out.


    Note that's breast temp, the thigh can go higher.  And if you are cooking hot (400ish), you can pull 145 or 150 and carry-over will get it there.  140 is safe, although the texture might not be quite right.

    And I often cook chickens from partially frozen, because that's how they come from the store, and I can still get pretty good results.  Brining is a nice luxury, but not necessary.
    NOLA
  • I typically let my wife pull my chicken, but on the rare occasion that I do it I will pull it around 155.
    @saluki2007 those 155 steps don't count. And put your fitbit on your non dominant hand.  =) =)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • 20stone20stone Posts: 1,481
    I am a fan of dry brine and pull when breast is 145.. and the dark meat will typically be >180 (which is fine).

    That being said, I know where my chickens come from, which helps.

    (also, I am disappointed that everyone else beat me to the "Mostly when my wife is out of town, or I am out of town, or I am bored" jokes)
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • SciAggieSciAggie Posts: 3,564
    bgebrent said:
    This would've been better for Friday night.
    That was my EXACT first thought...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • lowandslowlowandslow Posts: 100
    So, pull my chicken @ 155 when the breasts are juicy...  Got it.
    Hasbrouck Heights, NJ

    XL Egg
  • DoubleEggerDoubleEgger Posts: 11,958
    If you continue to have issues, source your yardbird from another place.  
  • GrillSgtGrillSgt Posts: 1,724
    155? Is that AM or PM?
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • Austin  EggheadAustin Egghead Posts: 3,907
    I have been using the Keller 3 ingredient chicken recipe and have had great success both using the egg and the oven.  Actually, I have add lemon and little onion in the cavity and still had great results.  The bird is moist, juicy, tender with crispy skin and the bonus is the reheated leftovers are just as good as the original cook.
    Here is the link:http://www.thecomfortofcooking.com/2015/05/thomas-keller-3-ingredient-roasted-chicken.html

    Large, small and mini now Egging in Rowlett Tx
  • TheophanTheophan Posts: 2,130
    I strongly agree with the idea of carryover increase in temp.  The higher the temp you're cooking the chicken at, the more the chicken is likely to keep cooking and have its internal temp keep rising after you pull it.

    In other words, if you cooked the chicken in a 250° Egg to 160° internal, that internal temp probably won't rise a lot, BUT you cooked that chicken in a 350° Egg to 162° and let it rest 20 minutes, so my guess is the internal temp of the chicken rose a lot higher, maybe to 170° or even higher.  This is why some of the others above pull their chicken off the Egg at lower temps than 160° -- they're expecting the temp to rise after pulling it.

    I'd suggest trying to pull it at a lower temperature AND keep measuring the internal temp every 5 minutes or so and see where the temperature goes, and how the chicken turns out.  That way you can determine for sure what the chicken's like at a certain final internal temp, and decide what temp to pull it at that makes it the way you like it best.
  • Fred19FlintstoneFred19Flintstone Posts: 7,462
    edited March 14
    Isn't the chicken traditionally choked rather than pulled?  As dolphins may be flogged or bishops spanked.

    For the last time... chickens are choked, dolphins flogged, bishops belted and helmets polished.  The only thing you pull is your pud.

    That is, if you're not the master of your domain.
    Flint, Michigan
  • Fred19FlintstoneFred19Flintstone Posts: 7,462
    Flint, Michigan
  • lowandslowlowandslow Posts: 100
    Theophan.  You are correct.  IT got between 170-174 degrees.
    Hasbrouck Heights, NJ

    XL Egg
  • HendersonTRKingHendersonTRKing Posts: 1,180
    It's a 302 thing . . .
  • JeremiahJeremiah Posts: 5,685
    If you continue to have issues, source your yardbird from another place.  
    That's funny on several levels. 
    Slumming it in Aiken, SC. 
  • milesvdustinmilesvdustin Posts: 1,296
    Typically alone. 

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • LitLit Posts: 6,893
    Probably need to call a doctor if it keeps going up after you pull it out
  • Fred19FlintstoneFred19Flintstone Posts: 7,462
    edited March 14
    Lit said:
    Probably need to call a doctor if it keeps going up after you pull it out
    And for more than four hours in duration.
    Flint, Michigan
  • bucky925bucky925 Posts: 964
    m u s t   n o t get banned before buttblast....
    Live fast. die young, and leave a well marbled corps. 
  • danv23danv23 Posts: 813
    I pull my chicken right before I go to sleep.  And first thing when I wake up.  And when I see the weather chick on channel 233 (cbs 46 news).  Hubba hubba.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • I always heard that you should pull when the juices run clear. 

    .....or maybe not.....
    https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-chicken-ready-when-juices-run-clear-and-why
  • nolaeggheadnolaegghead Posts: 26,671
    Usually when no one is around....
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • WolfpackWolfpack Posts: 2,650
    I suggest throwing on a pork tenderloin...



    a little strange is always fun
    Greensboro, NC
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