Ahhhh, better results this timeï¿½.

arkansasqerMember

Some time back I tried my first, bone-in turkey breast with less than spectacular results. Yesterday I smoked a 6 lb chicken (halved) and it was perfect. Sprinkled both sides of both halves with a poultry rub from ï¿½Corkeyï¿½sï¿½ , used one, small hickory chunk and cranked the CS up to 250. It was 1:30 P.M.

I donï¿½t have any idea what the internal temp of the CS got up to, but at 5:00 P.M. I opened the door and took a temp reading with an insta-read and it said 185. Juices just ï¿½gushedï¿½ out when I probed it with the thermometer.

It was ï¿½brownedï¿½ nicely and almost crispy on the outside when it came out of my CS, but I placed both halves on my pre-heated grill for about 10 minutes just to firm up the outside a little more. It had just the right amount of smoky flavor, and juicyï¿½what can I say? Best effort yet with poultry on my CS. Delicious! And no sauce was necessary.

6/7/059:41 AM

❤️ 0

Original Post

Replies sorted oldest to newest

labbqMember

Way to go! I too have done well with chicken in the CS. Very juicy, great flavor, and so darn simple to cook.

6/7/0510:08 AM

❤️ 0

Former Member

A six pound chicken is hard to get in Germany. We are stuck with little French chickens. The French chickens are just like French women, the women have hairy legs and the French never remove all of the feathers from the chicken. It must be a cultural thing. Glad your chicken turned out great.

6/7/053:00 PM

❤️ 0

smokenqueQ'n n Brew'n

quote:
Originally posted by Papa-Pigs-BBQ-Barn:
[qb] A six pound chicken is hard to get in Germany. We are stuck with little French chickens. The French chickens are just like French women, the women have hairy legs and the French never remove all of the feathers from the chicken. It must be a cultural thing. Glad your chicken turned out great. [/qb]

I'm rolling on the floor laughing.. what a picture.