Texas Contests -- IBCA

Don't overcook your chicken! (Like me...)

Bunch of IBCAers are doing beer can chicken & cutting it in half after it's done. Keeps the breast moist.

Sorry I didn't find you in Ft. Smith, Russ. Came home with your pellets. I was on a tight schedule.

Sorry I missed you Candy, I was there and when I went looking for you, you were gone. Could use those pellets.

Email me and I'll get some directly. Maybe you can give me a little more info about IBCA, doesn't look like I'm getting much info. Any forums discuss IBCA?

Russ

Take the half and work the skin loose from the chic without tearing the skin. Marinate, brine, whatever floats your boat. Before putting it on to cook, get some rub on the meat. Take a probe and put it in under the drumstick and go all the way to the center of the breast. Tooth pick the skin to the meat so it won't draw up when you are cooking it.

Cook to 161 at the breast and pull it. Present it in the box with the breast part facing forward. Judges down here don't want to taste anything but the breast. They will also take only one small bite, two at the max. So there is plenty of breast meat to go around for all of them.

Mike

Thanks Mike, just what I wanted to hear!

Any tips on Brisket, other than as big a smoke ring as I can manage.

I'm sure you know a bunch of these guys ,and they'll be happy to comment.

Gives you a chance to catch up with Jeff wheeler.

Klose

Thanks Tom,

I looked through there and didn't see a whole lot, so I posted a question. We'll see if I get flamed (odds are that I will).

Russ