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

[bbqLuv]

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.?

[smokenoob]

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

[DavidNorcross]

Very nice. Skin looks nice and crisp.

[Murdy]

Looks Great! What was the total cook time?

[bbqLuv]

close to 2 hrs.

[Jim White]

Meat probe in thickest part of breast?

[bbqLuv]

Yes, I was trying to keep the posting brief.

[radiodome21]

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.

[bbqLuv]

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.

[DavidNorcross]

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.

[bbqLuv]

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.

[klflowers]

That is one beautiful bird