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BBQ Chicken

Vegas Eggus
Vegas Eggus Posts: 154
edited November -0001 in EggHead Forum
Want to make my first run at some BBQ chicken on the egg. I believe I'd like to do an indirect heat with a drip pan under it. Plan to brush with seasoned oil at least once.
Looking for advise on what temp and how long to cook. I'm pretty sure I could get it fired up and get it done in an hour or so but was wanting to possibly go a bit slower and add some cherry smoking chips.
Any advise appreciated.
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Comments

  • outrageous
    outrageous Posts: 803
    i do chicken indirect at approx 375... usually on spathcock chicken, takes approx 1-11/4 hrs. but cook to temp. not time.... i would use sauce last 10 mins or so....

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • Vegas Eggus
    Vegas Eggus Posts: 154
    Thanks for the quick response. Got the thermometer handy.
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  • outrageous
    outrageous Posts: 803
    breasts are 160 and legs 180 have a good cook

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • B&BKnox
    B&BKnox Posts: 283
    I did my first full chicken (not spathcock) a 5.25 lb lo and slo about 230-250 dome temp. I brined it first overnight in a cranberry juice based brine, used cherry wood chunks as smoke, no basting. Placed bird on a V rack with drip pan on platesetter, legs up. It took 4 hours and 50 mins and was very moist and tender, pulled when breast internal was 165.
    Be Well

    Knoxville TN
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  • jaydub58
    jaydub58 Posts: 2,167
    I am doing a 5.75 lb Spatchock tonight.
    I really like, wash, pat dry, rub on EVOO, add a good dry rub, and cook on raised grill, 350-375, direct for about 1-1/2 hours. Cook to temp, not time.
    Breast 160-165. Be sure and let rest about 15 minutes after pull, before slicing. Lets the juices redistribute.
    Works great!
    John in the Willamette Valley of Oregon
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  • DodgerMi
    DodgerMi Posts: 5
    If you're cooking pieces, I use direct heat on a raised grid, 375 degree dome temp for 25 minutes then turn and cook another 20 minutes. If you cook flesh side down for the first step, you will have nice crispy skin when you've turned to skin down the second step. There will be clear juice pooled ontop of the meat when done. I add sauce afterward to keep the skin crispy. Chips you'd add at the beginning to let the smoke penetrate.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Not any more as far as USDA food safety goes. 165° breast/legs/thighs.

     
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