Couldn't wait any longer, so jumped right in last night! Wanted to start with a simple, fast cook just to get a feel for the PBC.
Split and dried 2 whole "medium young fryer" chickens and sprinkled with PBC's APR under the skin and a mix of APR and baking powder on the outside.
Lit exactly 40 KBBs in Weber chimney. Coals looked "right" at about 10-12 min, so didn't wait the full 15 min per @fzxdoc's 15-10-10 method. Dumped the hot coals over the unlit coals with 1 chunk of pecan in the center. 10 min lid off, 10 min lid on, no rebar.
Hung meat 32 min after lighting chimney. One meat hanger per chicken half. Maverick probe in thickest part of 1 breast, grill pribe dangling from one of the rebars as centrally located as possible.
Barrel temp started around 320F, no higher, then settled in a range of 284-295 for the duration of the cook.
Slid the lid over to create about a 1/2" wide gap when breast reached 150F, to increase temp for crispy skin. Barrel temp initially fell to 275 then steadily climbed over a several minutes to about 380F when breast hit 160.
Removed meat and let internal reach 165.
Total cooking time 1:20.
Results very good. 2 of the halves were a little crisper than the others.
Next time will dry brine for a longer period of time, and dry out the skin better, but all in all a successful 1st run!
Attached Files
Nice job on the cook!
Comment