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3-2-1 chicken?

post #1 of 12
Thread Starter 
well i started out wanting to do a couple BCC chix but my UDS lid didnt agree with that

so i took the ol bittys off the can and laid em out flat and thought what the hell lets do someting fun...by the way its just chicken and its cheap

so im past the three hour mark and just foiled the yard birds ...get back to yall later
post #2 of 12
Well I am sure we will hear, but chicken shouldn't need that amount of time to get done. Maybe 3 to 3 1/2 hours tops will do a chicken. Remember with 3-2-1 you are usually breaking down fatty meats, which chicken does not have alot of. At any rate, good luck.
post #3 of 12
Thread Starter 
well i just hit 3 hours and my thighs are not at 180 yet
they are at 160

maybe a 3-1-1 will do it after the foil
post #4 of 12
Thread Starter 
ok i took them out of the foil at 1 hour heres a pic

post #5 of 12
heck, my wife makes me do chicken to 180º internal all the time, but it is considered done at 165º. She wants it DONE!!
At anyrate keep a close eye on it once foiled, temps will rise quickly. Maybe give it a spritz too, to help keep it moist.
post #6 of 12
Thread Starter 
thats 165 for the breast..... actualy its 170 done

180 for the thigh... i always check the thigh dont like no bloody chicken
post #7 of 12
Thread Starter 
you know whats funny....when someone deviates from the norm they will always get the.... thats not gonna work why dont you do it like this?

if thomas edison wouldve listened to that we would not be exchanging these words now
post #8 of 12
Oh please, I hope you weren't thinking I was slamming you. I just know a chicken is usually done in 3 to 3 1/2 hours, so paint me as concerned, but no slam. If it worked for you great, you found a new recipe to use for future chickens. PDT_Armataz_01_37.gif
post #9 of 12
brother I think that chicken look's great please pass me a plate
post #10 of 12
Thread Starter 
ok heres the final deal....will i do it again? hell yes

was it good oh yea

after 3 hours at 220* the thigh was at 160.... foiled the chix...i opened all the vents and got my UDS to 320 or so and let them go for another hour. after that hour i opened the foil and sauced the chicken and cooked it on for about 30 minutes with the vents wide open and cooking the sauce on

i thought that the chicken may be dry but surprisingly it was great....i will do this againPDT_Armataz_01_37.gif
post #11 of 12
So a 3-1-.5 then. About an hour longer than normal. My wife might like that. PDT_Armataz_01_28.gif
post #12 of 12
That was some mighty fine lookin bird crazy horse!PDT_Armataz_01_37.gif
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