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Chicken: simple, easy, juicy, taste great with two stage BBQ

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    Chicken: simple, easy, juicy, taste great with two stage BBQ

    Whole chicken.
    Season with Salt and Pepper
    Stage one, smoked at 225*F, super smoke mode on, to internal 145*F
    Stage two, continue at 325*F to internal 165*F

    Simple, easy, and good.
    How is that for a P.B.R.?

    Click image for larger version  Name:	IMG_20210630_175016140_HDR.jpg Views:	0 Size:	3.40 MB ID:	1053230
    Last edited by bbqLuv; July 1, 2021, 08:12 AM.

    #2
    Oh chicken! I didn’t even notice that there!

    Comment


      #3
      Very nice. Skin looks nice and crisp.

      Comment


        #4
        Looks Great! What was the total cook time?

        Comment


        • bbqLuv
          bbqLuv commented
          Editing a comment
          close to 2 hrs.

        #5
        Meat probe in thickest part of breast?

        Comment


        • bbqLuv
          bbqLuv commented
          Editing a comment
          Yes, I was trying to keep the posting brief.

        #6
        I just did a whole chicken the other day. How did the skin turn out? Mine wasn't bad......though wasn't great either. Too chewy. I was thinking about finishing the skin on the gasser but the weather didn't agree. I'm still experimenting with getting chicken skin right on my smoker.

        Comment


        • bbqLuv
          bbqLuv commented
          Editing a comment
          The skin was quite good. The object of this method is to render the fat in stage 1, then crisp the skin in stage 2. It works.

        #7
        I know you wanted to keep the post brief but this is a great looking chicken. I would also be curious about the prep, did you dry and salt and pepper for any duration before cooking? Also curious about the skin. It really looks great.

        Comment


        • bbqLuv
          bbqLuv commented
          Editing a comment
          The skin is as good as it looks. Prep super easy. Cleaned the bird, trimmed excess fat and skin from both ends, seasoned 50/50 Kosher salt, and coarse ground pepper. Then put it on the grill.

        #8
        That is one beautiful bird

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