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Adapting Jeff's Maple BBQ Chicken...

post #1 of 7
Thread Starter 
Hey all,

I'm new to the forum, and I recently started making Jeff's Smoked Maple BBQ Chicken, found here.

It's a great recipe for whole chickens, but I would like to adapt it to individual cuts with skin. When I do the whole chickens, it takes about 2-3 hours in a Weber kettle with a Slow & Sear at 250 degrees.

If I buy some breasts and thighs with skin, how would you recommend changing the cooking method? Would you place them skin side down in the cooker, or place the meat side down? Would you rub the whole piece of chicken, or just the skin?

Any tips are appreciated. If I screw it up, it's not the end of the world, but a first success is always preferred.

Thanks in advance.

Todd
post #2 of 7

Hi Todd!

I would buy bone in breasts & thighs.

Start them skin side down & flip them half way through.

Put rub all over each piece.

 

Al

post #3 of 7
Thread Starter 
Thanks for the quick reply, Al. Very much appreciated.

My gut says the individual cuts will cook quicker than a full bird, but we'll see.

I'll dry brine them in the fridge overnight with some kosher salt, just like I do with the full bird.

Thanks again for the advice.
post #4 of 7
Quote:
Originally Posted by TnT Barbecue View Post

Thanks for the quick reply, Al. Very much appreciated.

My gut says the individual cuts will cook quicker than a full bird, but we'll see.

I'll dry brine them in the fridge overnight with some kosher salt, just like I do with the full bird.

Thanks again for the advice.

 

 

I agree they will cook faster. Your probably looking at 1 1/2 to 2 hours cook time.

 

Al

post #5 of 7
Thread Starter 
The results were awesome... I think the bone-in breasts were actually better than the full birds. With the rub applied directly to the inner surfaces, the flavor really penetrated the meat.

It took about 2 hours for five breasts to hit 155 with the Slow & Sear humming in the low 200's. I started them skin side down, and then flipped them when the meat hit 130 (I stuck a probe from my Maverick remote into one of the breasts to monitor the temp). Once they hit 155, I put them on the hot side of the grill for a few seconds to carmelize/carbonize some of the sauce. I used Pecan wood for the smoke.

Highly recommended...

Todd
post #6 of 7
I do these often, in fact, did two whole chickens yesterday. My mom and in-laws were pleased with the unexpected surprise
post #7 of 7
Jeff's Maple chicken was the first thing I tried after joining the forum and is still our favorite for chicken.
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