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How long/hot for chicken pieces?

Unknown
Unknown
edited November -0001 in EggHead Forum
I'm cooking a cut up chicken for the first time in my egg tonight and there seems to be some wide swings in how long to cook and at what temperatures. Does anyone have a sure-fire way to do this? I'm going to brine for an hour ahead of time and put a rub on the pieces. Thanks. ST
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Comments

  • AZRP
    AZRP Posts: 10,116
    SmokyT,
    I did legs last night, indirect at 375 dome temp. I mixed shaking the tree rub with cornstarch and shook with the legs in a zip lock bag. I let them sit in the fridge for about 2 hours to let the rub melt into the skin. I cooked them to 190 internal and they were fabulous, very crispy. Time wise it was about an hour and 15 minutes. If you are doing half breasts, I think I would pull them at 165 internal or they will be dry. Good luck! -RP
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