Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Dry chicken on the pbc jr

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Dry chicken on the pbc jr

    1st cook on the pbc Jr. 2 halfed chickens. Took 3 hrs for the breast to temp 165. Then they were dry. What did I do wrong?

    #2
    Three hours for a half a chicken? How big were those chickens because three hours seems at least an hour more than it should take. Are you sure your thermometer is working right? I also think 165 degrees is too high for breast meat - I usually go for 155 degrees in the breast

    Comment


      #3
      They were a little for 5lbs. I used different 2 thermometers they both read the same thing

      Comment


        #4
        PBC usually cooks faster then the "normal" cooker. What was the temp in the barrel? I like to remove one rebar to allow more airflow and this increases the temp into the higher 300s. I see anywhere from 1.5 to 2 hours for chicken in my book. I don't normally split my birds.

        Comment


          #5
          Dry chicken? Try BBQ sauce or gravy.

          Comment


            #6
            I pull chicken breasts at 158°. Any higher and it tends to dry out. All the nasties are killed instantly at 158° according to the gu'ment.

            Comment


              #7
              Chicken can cool the barrel something fierce. It takes a good lighting and airflow to keep things over 300. Two birds in the Jr. is a lot of water dripping on those coals.

              165 is the proper internal for the breast, and hanging in the PBC should have the leg quarters a bit higher. Never had dry birds from the barrel, but I always run 350-400+.

              Comment


                #8
                I have a PBJ. That seems like a long time to get to temp. Perhaps crack the lid or pull a rebar as suggested.

                Comment


                  #9
                  I haven't read all the above so I might be repeating some... but my advice is cook them hotter, 350+, then they will cook quicker and dry out less. Pull them when the breast meat is 150-155, carryover cooking will allow it to rise further but in a normal cooking environment 150-155 will be fine regardless. No, it's not heresy.

                  Pasteurization is a product of both time and temp, or more properly time spent at a specific temp, so it doesn't have to hit 165, that's just the instant kill zone for poultry bugs. To illustrate, you can eat it at 145 if it's been there 9 minutes. The texture might not be pleasant but it's safe. 150 = 3 mins, 155 = 1 min. The point is with that slow of a rise in temp of the meat you don't need to go to 165. In fact as you discovered quite often 165 is too dry for breast meat.

                  Comment


                    #10
                    I’ve run them up to as high 165* in my WSMs without much drying. Something else is wrong. That amount of time is way too much. I do 275-300* hanging half chickens and never exceed 1.5 hours. I’ll bet the OP’s cooking temps were too low.

                    Comment


                      #11
                      I cooked a couple hanging in the junior a while back. Was at my Mom's house and forgot my thermometer. Had to rely on a couple of old gas grill thermometers which I was not very confident with as they are known to be inaccurate. Pulled them off at a couple hours. I had read the information Huskee posted about 150 for 3 minutes, so I usually get them off around after a few minutes at 155ish. Mom and brother said it was great. I was happy with the chicken too.

                      Recently, I have been grilling chicken and other things the the junior, so I shifted from hanging the chicken (although, so hang traditional at times)I use a part of a cinder block to raise the coals closer and cook fast on the grill grates. Don't have a kettle, so I made the junior work. Now, not in a rush for a kettle. Very juicy and delicious.

                      Edited a couple typos. Click image for larger version  Name:	16279507238341457942597741807804.jpg Views:	0 Size:	7.31 MB ID:	1071568

                      Last edited by saneric38; August 2, 2021, 06:41 PM.

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        At first glance I thought this was the chicken in question

                      • FireMan
                        FireMan commented
                        Editing a comment
                        Yup! Cookin cinder block on wood. 👍

                      #12
                      Thank you for all the help. Going to try again this weekend

                      Comment


                        #13
                        Let us know how it works out. Chicken in a PBC cooked at 350+ish should be done in 1 to 1.5 hours tops. I don't have experience with the PBJ, though.

                        Try a single chicken cook next. Make sure your charcoal basket is full and well lit to start with, use one rebar or crack the lid to keep the temps high, and you should sail right through it and end up with a tasty bird with crispy skin.

                        Jerod is right--two chickens dump a ton of moisture onto coals, which is why you need to start the coals high and hot in the basket before adding the birds.

                        Hope you are happy with your next PBJ chicken cook!

                        Kathryn
                        Last edited by fzxdoc; August 3, 2021, 09:10 AM.

                        Comment


                          #14
                          You can inject the breasts ahead of time either with a commercial one or make your own. Derrick riches .com has a lot of good recipes. You can also dry brine with 1/2 tsp of kosher salt.

                          Comment


                            #15
                            Check your probes to see if they are failing.

                            Comment

                            Announcement

                            Collapse
                            No announcement yet.
                            Working...
                            X
                            false
                            0
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}
                            Yes
                            Rubs Promo

                            Spotlight

                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                            Click here for our article on this exciting cooker



                            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                            Click here to see our list of Gold Medal Gifts


                            Our Favorite Backyard Smoker

                            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                            Click here for our review of this superb smoker


                            Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                            Click here to read our detailed review and to order


                            The Cool Kettle With The Hinged Hood We Always Wanted


                            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                            Click here for more about what makes this grill special


                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker


                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                            Click here to read our detailed review