Brined, butterflied, whole chicken.

Discussion in 'Poultry' started by sweller, May 15, 2010.

  1. sweller

    sweller Newbie

    Has any one done one on an EECB? How long for a five pounder?

    I will, of course, finish it with a thermometer. So I'm just looking for a ballpark...
  2. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Depends on what temp you are cooking at. I like to go a little higher with chicken to keep the skin from being rubbery. I would say a 3ish hours at 275 - 300, but that's just a ballpark - keep that thermo handy and good luck!
  3. sweller

    sweller Newbie

    Thank-you kindly. But wtih an Electric El-Cheapo Brinkman, The only factor I can control is time. [​IMG]

    I'll insert the probe in a couple of hours.

    I started drooling while it was still in the brine... [​IMG]
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    On the drum I get em done in the 2 1/2 ta 3 1/2 mark fer a time guide, yer temp probe will tell ya when there done. I take mine ta the 165° ta 170° mark, give em a nice coat a 50% butter 50% honey glaze an let em rest 15 ta 20 minutes. Fine eatin.

    butterflyin em will make em go a bit faster.

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