Roasted Chicken

Post your latest cook or other food creation here.
Food Porn: Pictures or it didn't happen.
Post Reply
User avatar
Smokin Mike
Sultan of Sauce
Posts: 267
Joined: Wed Jul 08, 2020 6:09 pm
Location: Down East, NC
Has thanked: 106 times
Been thanked: 50 times

Roasted Chicken

Post by Smokin Mike »

I made a Sam's club run on Sunday and bought a bunch of meats to stock up. I decided to take one of the whole chickens and cook it indirectly on the Charbroil 780 using some hickory chunks and lump charcoal. I used my poultry rub on it see; viewtopic.php?f=24&t=70


This is after an hour or so when I had to replenish the charcoal and some hickory. The internal temp was at 140° at this point. Going to let it go slowly up to 175° to 180° depending on if it's close to dinner time
IMG_20210712_173659672.jpg
You do not have the required permissions to view the files attached to this post.
80 Gallon Vertical
Modified New Braunfels Offset to Reverse Flow
Under Construction: 48" x 29" mini-pig cooker
Charbroil Performance 780 & 22" Weber Kettle
User avatar
necron 99
Smoke Whisperer
Posts: 51
Joined: Sun Jun 06, 2021 7:02 am
Location: San Antonio Texas
Has thanked: 36 times
Been thanked: 22 times

Re: Roasted Chicken

Post by necron 99 »

Lookin' good so far Mike! Also looking forward to photos from the finale.
User avatar
Smokin Mike
Sultan of Sauce
Posts: 267
Joined: Wed Jul 08, 2020 6:09 pm
Location: Down East, NC
Has thanked: 106 times
Been thanked: 50 times

Re: Roasted Chicken

Post by Smokin Mike »

necron 99 wrote: Mon Jul 12, 2021 10:10 pm Lookin' good so far Mike! Also looking forward to photos from the finale.
:oops: Oops, ya know it got to be dinner time and we kinda sorta missed the taking pictures part. I can say the bird was moist and fall off the bone and there's not much left. Thanks.
80 Gallon Vertical
Modified New Braunfels Offset to Reverse Flow
Under Construction: 48" x 29" mini-pig cooker
Charbroil Performance 780 & 22" Weber Kettle
User avatar
SVonhof
Charcoal Chief
Posts: 126
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 14 times
Been thanked: 30 times

Re: Roasted Chicken

Post by SVonhof »

Do you let the temp increase toward the end of cooking to ensure crispy skin? I have not done a whole chicken for quite a while since buying one is normally more expensive than going to Costco to grab an already cooked rotisserie chicken! :lol:
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
User avatar
Smokin Mike
Sultan of Sauce
Posts: 267
Joined: Wed Jul 08, 2020 6:09 pm
Location: Down East, NC
Has thanked: 106 times
Been thanked: 50 times

Re: Roasted Chicken

Post by Smokin Mike »

SVonhof wrote: Tue Jul 13, 2021 9:25 am Do you let the temp increase toward the end of cooking to ensure crispy skin? :lol:
No, but I have tried that in the past with mixed results. If that's what you're after then, at least when indirect cooking on the grill, it's better to spread the coals out and put the chicken over them. That will crisp up the skin nicely. I find it much harder to do when in a smoker so I don't get too twisted about it but I do know some folks just got to have that crispy skin. :mrgreen:
80 Gallon Vertical
Modified New Braunfels Offset to Reverse Flow
Under Construction: 48" x 29" mini-pig cooker
Charbroil Performance 780 & 22" Weber Kettle
User avatar
SVonhof
Charcoal Chief
Posts: 126
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 14 times
Been thanked: 30 times

Re: Roasted Chicken

Post by SVonhof »

Smokin Mike wrote: Wed Jul 14, 2021 7:35 am
SVonhof wrote: Tue Jul 13, 2021 9:25 am Do you let the temp increase toward the end of cooking to ensure crispy skin? :lol:
No, but I have tried that in the past with mixed results. If that's what you're after then, at least when indirect cooking on the grill, it's better to spread the coals out and put the chicken over them. That will crisp up the skin nicely. I find it much harder to do when in a smoker so I don't get too twisted about it but I do know some folks just got to have that crispy skin. :mrgreen:
We had some leftover rotisserie chicken the other night. We pulled the skin and put it in a nonstick skillet over medium heat to crisp it up and then broke it up into "flavor bombs" that we scattered onto the dish. It's almost like bits of bacon, except it's not bacon.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
Post Reply