Cooking two whole birds with a 4/% solution and I am going to dry brine both using two chunks of Peach.
1: Should I leave the plastic piece in place that comes from the factory to bind the legs or remove it ? I can see it would be more attractive to leave it, but not so sure about internal temps. between the thigh/leg portions. My in-laws think boiling cabbage for less than 4hrs will kill you.
2: Feet up or down. I do whole chickens leg down.
John "JR"
Minnesota/ United States of America
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I would absolutely take the plastic piece out. You can always tie the legs back together with butcher twine or high temp silicone bands. Cook the breasts to 165 F and the dark meat to 180 F or higher. Cook it hot and fast. North of 325 F.
Good luck. Send us some pictures of the result!!
I also would / have taken that plastic thing off. You want all that lovely smoke to get into all the nooks and crannies. I've done chicken, legs down but I followed Noah's video and did my turkey legs up with the hanger. If you don't have the hanger I'd do legs down. Don't forget the foil booties.
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I have yet to ruin a cook following their instructions, then when you get the basics down you can tweak the cook.
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