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When do you pull your chicken?
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lowandslow
Posts: 122
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
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
XL Egg
Comments
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This would've been better for Friday night. Pull when the breast is in the low-mid 150's. Thigh in 170s. Let it rest 20 minutes or so. This produces moist, fully cooked chicken.Sandy Springs & Dawsonville Ga
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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
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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 -
I typically let my wife pull my chicken, but on the rare occasion that I do it I will pull it around 155.Large and Small BGECentral, IL
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
155 no matter whatXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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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 . . . -
Thank you for the feedback. I will pull @ 155 next time. Might brine, but laziness may win out.
Hasbrouck Heights, NJ
XL Egg -
lowandslow said:Thank you for the feedback. I will pull @ 155 next time. Might brine, but laziness may win out.
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 -
saluki2007 said:I typically let my wife pull my chicken, but on the rare occasion that I do it I will pull it around 155.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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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)(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
bgebrent said:This would've been better for Friday night.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
So, pull my chicken @ 155 when the breasts are juicy... Got it.Hasbrouck Heights, NJ
XL Egg -
If you continue to have issues, source your yardbird from another place.
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155? Is that AM or PM?
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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 -
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. -
HendersonTRKing said:Isn't the chicken traditionally choked rather than pulled? As dolphins may be flogged or bishops spanked.
That is, if you're not the master of your domain.Flint, Michigan -
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Theophan. You are correct. IT got between 170-174 degrees.Hasbrouck Heights, NJ
XL Egg -
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DoubleEgger said:If you continue to have issues, source your yardbird from another place.Slumming it in Aiken, SC.
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Typically alone.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Probably need to call a doctor if it keeps going up after you pull it out
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Lit said:Probably need to call a doctor if it keeps going up after you pull it outFlint, Michigan
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m u s t n o t get banned before buttblast....
Be careful when following the masses. Sometimes the M is silent.
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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
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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
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Usually when no one is around....
______________________________________________I love lamp.. -
I suggest throwing on a pork tenderloin...
a little strange is always funGreensboro, NC
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