Hey guys, currently doing my first chicken cook on the PBC and figured I'd share some photos and whatnot. Split a 6lb whole chicken into quarters and did half with just the Pit Barrel Rub and the other half with Steven Raichlen's jerk wet rub. Let the jerk marinate overnight and tossed 'em on around 9:30 this morning.
I lit my PBC with the chimney method, pulling 40 briquettes and letting them go for about 15 minutes. I have the intake set a little more than 1/4 as it's a little cold and damp here in Chicago(37 degrees F). I also added a small chunk of apple wood. Put the lid on for about 10 minutes while I hooked the chicken and had to crack the lid for about 5-7 minutes as temps were a bit low (230). That brought the temp to around 338F, at which I hung the chicken. Temps settled down to 265-278F within minutes and its been holding right around 275F since. Just hung One hour in Holding steady!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to The Pit MichaelC . Good luck with the bird. I cooked a chicken for dinner on my PBC last night and it was amazing. I like your experiment - let us know which half tasted the best.
Comment