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Brined, butterflied, whole chicken.

post #1 of 4
Thread Starter 
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...
post #2 of 4
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!
post #3 of 4
Thread Starter 
Thank-you kindly. But wtih an Electric El-Cheapo Brinkman, The only factor I can control is time. wink.gif

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

I started drooling while it was still in the brine... tongue.gif
post #4 of 4
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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