Hot Holding Chicken

[J-Melt]

How do y’all hot hold whole chickens? I’m doing several on my OJB today and want to hold them for an hour or two before we are ready to serve. Does wrapping in foil and doing a faux cambro work?

[STEbbq]

Tin foil and some towels should work.

For reference though, proper containers are pretty cheap.

https://www.webstaurantstore.com/19177/insulated-food-delivery-bags.html

[Oak Smoke]

When I do beer can chicken and yes I still do beer can chicken. I wrap in two layers of foil then put them in my big ice chest surrounded by towels . It will amaze you how hot they stay. I believe I get better flavor after a couple of hours resting them.

[bbqLuv]

It is crazy good beer-can chicken.
So simple even I do that too.
Ditto on the ice chest.

[Bkhuna]

I think they need to be cooked a little longer before you serve them. I dunno just an observation. 😁

[bbqLuv]

You are right, they do as I do not care for rare chicken.
At least they're spatchcocked.

[J-Melt]

Lol, I don’t think I want my girls birthday party remembered as that time when everyone got food poisoning…my wife was already fighting against me smoking meat because of our busy weekend. I don’t need to give her more reason to keep me from it!

[J-Melt]

Thanks! I have done faux cambro many a time for other meats, just wasn’t sure for chicken. Thanks!
Bkhuna they are currently getting said cooking 🤣

[Jerod Broussard]

Barrels are so awesome at smoking chicken!

[J-Melt]

Agreed! I was never really able to get it right on a kettle, but have really consistent results on my barrel!

[RonB]

That will work, but the thing I don't like about wrapping and holding is that the skin won't stay crisp.

[Jerod Broussard]

People get over it. I always hated that with grilled chicken dinners, but thousands have been served that way.

[J-Melt]

Okay, that was actually my main concern. I thankfully didn’t have to hold as long as I thought and ended up keeping them in a warm oven uncovered for about 45 minutes to an hour. Skin turned out pretty good!

[DavidNorcross]

Are you slicing or pulling? I would consider cutting, putting in a tray and keeping the tray warm.

[jfmorris]

J-Melt glad you figured it out and that the oven worked. That is what I would have done too if I were serving at home. If you have to take it somewhere, really no choice but wrapping, and letting the skin lose its crispiness. I find that a lot of folks don't eat the skin anyway. I do, and I think my dad and a couple of my kids would, but many in my family don't, unless its chicken wings or something really crispy.