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Whole Chicken is cooking faster than anticipated- how should I hold till the rest of the meal is ready

post #1 of 4
Thread Starter 

I have a MES 30 w probe.  This is my first attempt at a whole chicken.  

 

I did the slaughterhouse brine for 12 hours.  Sat in the fridge for 4 hours.  Dried it w a hair dryer.  Applied a rub of butter, pepper, sweet paprika, garlic powder and onion powder.  I have the temperature set at 250 and am using apple wood with an inch of water in the tray.  

 

I just put in my https://recipes.masterbuilt.com/recipe/sweet-n-smokey-green-beans/ which will cook for two hours.  I think the chicken will be at 165 well before the two hours are up.  

 

Question 1: I plan on grilling at the end to make the chicken skin crispy.  Should I grill and then attempt to keep the chicken warm.  Or keep the chicken warm and then grill before serving?

 

Question 2: I plan on wrapping in foil. then with a towel and then into a cooler.  Is there another method I should use to keep it warm.  I could play it in a warming tray below my oven. If this route is 140 the temp to use? 

 

Thank you for your help.  I am ordering my amazn box and pellets today.  

post #2 of 4
If you're planning on grilling it, I'd say keep it warm and then flop it on there right before serving.
Lance
post #3 of 4
Thread Starter 
Thank you. I will update w how it turned out
post #4 of 4
Quote:
Originally Posted by LanceP View Post

If you're planning on grilling it, I'd say keep it warm and then flop it on there right before serving.
Lance

 

^^^^Agree - keep it over 140

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