PBC Chicken at 410°F Pit Temp

[stickbit]

Ernest - is that how you typically cook? half basket of lump banked away from drippings and foil two rebars?

[Dogsbody]

faxedoc, I'm trying to figure out how best to smoke chicken, low & slow or high and fast. I'm going to try high & fast. Low & slow can taste good, but it seems to leave meat clinging to the bone. I'm going to find out what higher temp & faster cooking time does.

[JeffJ]

For chicken you want to be north of 300. 350+ is optimal. Last night I cooked a chicken in my 14.5 WSM at around 350 and it came out great.

[fzxdoc]

Hot and fast gives you a great tasting chicken with crispy skin. Lower and slower gives you a great tasting chicken with rubbery skin. At least that has been my experience, Dogsbody . Give hot and fast a try and let us know what you think.

[JohnWesley]

For me is the best way to roast a chicken on the rotisserie just on the weber kettle at about 360 Fahrenheit approx. 180Celsius f0r 1h 30 min. you get a juicy chicken with crisp skin. Greeting from Germany.

[kill2grill]

I like the hotter temps because it makes sure to render the chicken fat on my Foster Farm Fat Bastards from Costco. The first few attempts on PBC resulted in a oily/greasy store bought rotisserie chicken experience. After quite a few cooks, a fair number of questions for fzxdoc , and reading various posts from you guys I have settled on this:

• dry brine with a salt based rub a day or two before on a raised rack in the fridge
• Follow the lighting tips and tricks put together by fzxdoc and use one full small Weber chimney for either a half basket or full basket depending on if you are cooking more than just the one chicken
• Again depending on if you are cooking more than just the chicken, try to use the rebar diagonally to keep the temps high
• When the chicken hits 130-135, crack the lid open a slight bit. The skin will get nice and crispy by the time it hits your goal internal temp

[PappyBBQ]

This rotisserie thing has got me thinking (and that's dangerous). I'll bet it would be a snap to add a rotisserie to a PBC. The holes for the rod are already there!

[HawkerXP]

Hmmm, If I could attach it to the PTO on my tractor.................. :0

[Baker Dan]

Do you find the baking powder really helps dry the skin?

[fzxdoc]

Yes it does, Baker Dan , at least in my experience. I got the idea several years back from Kenji Lopez-Alt on his Serious Eats website. Some people use baking soda instead of baking powder. I've tried both, and for my taste buds, I can't taste the (aluminum-free) baking powder addition while I can taste some baking soda when I use it.

The key of course is to rub the mixture of rub/baking powder on the chicken skin 24 hours in advance, if you can, and let the bird sit, on a rack over a tray, uncovered, in the fridge that whole time.

Of course you've also rubbed under the skin, where possible, with the rub recipe alone before rubbing the skin with the rub/baking powder mixture.

Kathryn

[EdF]

I first heard the idea in a Chinese "crispy skin" Siu Yuk (pork belly) recipe. It works!

[Baker Dan]

Thank you. I am going to test this tomorrow. I have a contest this weekend so I hope it gives me a bit of an edge.

[EdF]

Like that:



Guess it's not fair to skip the recipe: https://www.evernote.com/l/AKKfRvDLT...jGGh6T1bjqpP9k

I see this one doesn't include the baking soda/ baking powder. Just put it on the skin during the fridge sitting.