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Whole Drunk Chicken on UDS

post #1 of 5
Thread Starter 

Rainy day here in NC and had a short time between fronts to Q this whole 6# chicken. Rubbed with oil and applied the spiced rub while the barrel was heating up. Using the beer can holder added the chicken on the holder and loaded it on. After two hours the IT of the breast meat was 164 and the thick thigh was up to 175 and pulled it to rest before carving. Finished meat was very juicy and cooked just right. Chicken salad sammies coming up this week.

 

Ready to go

 

On and starting to heat up

 

Pulled to rest before carving

 

Carved up and ready to eat

 

Needed some veggies with the chicken

 

Thanks for looking and have a good day.

 

Larry

post #2 of 5
Looks great. What was the uds temp?
post #3 of 5
Thread Starter 

Air temp started at 330 and held that for one hour, then I cut the temp back to 285 to finish off the smoke.

Nice smoke flavor and skin was lightly crisp. Meat was very moist and quite tender.

post #4 of 5
Looks great.

I have one of those beer can things, I should try it sometime
post #5 of 5

Nice looking bird , :drool Good post.

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