PBC Temp Spikes and Chicken Tenderness

[Paul_H]

Looking for some insight from fellow PBC users.

I cooked chicken quarters the other night and ran into something I know is somewhat common with the PBC—a 30-minute temp spike early in the cook. My barrel temp ramped up to around 380°F before gradually settling back down, I pulled the chicken at 350F PBC temp.

Here’s the part I’m puzzling over: the chicken hit 175–180°F internally during that hot stretch, but the meat was still noticeably tough in places—especially in the thighs and the drumsticks on the end nearest the thighs. It was safe and flavorful, but didn’t have the tenderness I was hoping for. I suspect the quick ride to final temp didn't allow enough time for the collagen to break down properly.

So my question is:

Have any of you noticed that a PBC temp spike can rush dark meat to "done" temps too quickly, without enough time-at-temp for proper tenderness?

Do you try to ride it out, or maybe extend the cook after the spike to give it more time in that 170–190°F internal window?

I’d love to hear your strategies—especially if you’ve dealt with the same scenario.

[HawkerXP]

I use my PBC for hung whole or halved chicken. I run it for poultry, with one rebar removed wanting to get up to 350 - 380*

I don't look for "probe tender" with poultry, just internal temp.

If you are looking to limit the spike maybe light a little less lit charcoal at the start? Also, try to limit how long the lid is off during start up. Like most cookers, it's easier to raise the temp once cooking then lowering it.
If mine is running hotter than I want I put a couple bricks on the lid and / or foil over a rebar hole or two or three to get it back down. Remove the foil when your temp is reached.

PBC, PBC, PBC!

[HawkerXP]

I'm sure you have seen this?

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12614-light-my-pbc-fire-tips-on-lighting-and-maintaining-temperatures

and this from our PBC master fzxdoc

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible

[Alan Brice]

Gospel!

[Alan Brice]

I always pull my whole bird, hanging, at mid 150's. Carry over will do the rest.
My question is how was it brined and did you foil the leg bones n wingtips.
I would need a little more info on your prep n how the bird was cooked.
I use a temp prob and leave the lid on til pull time.
Killer Wib machine too!
Sorry, just went back n read "quarters". NM
Prep will affect finish tenderness.

[Alan Brice]

I also got a wonderful tip here in the Pit. Cut two slits in a #10 coffee can and use as a place holder in the center of the unlit coal basket. When your chimney is ashed over, pour into the place holder then remove it. Your burn will have a much slower startup and a progressive temp rise. All of fzxdoc guidance is stellar on the PBC. She is the Queen!

[TripleB]

Ah the minion method. It has always been good to me.