This week I wanted to do just a simple old-fashioned BBQ chicken, low & slow, sit there with Patti and just relax.
Patti got this nice chicken for me and I put it on for two hours at 225 and bumped it up to 300 for about 15 minutes or so. It came out nice and sticky on the outside and tender and juicy on the inside. Silverware is optional. Napkins are a must.
Prep Time: 5 minutes
Cook Time: 2 hours smoke, 15 minutes cook
Grill: Royall 3000 Wood Pellet Grill
Rub a splash of olive oil over your bird to help the dry seasoning stay on. Then, sprinkle your seasoning on and head for the grill.
Season Your Bird
Open the lid and set the dial to “225”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me which makes for easier cleanup.
Place your chicken directly onto the grill and just let it hang out in the smoke and get happy for 2 hours or so. This is referred to as “hot smoking.” The temperature is around 225 degrees.
Check your internal temp after an hour just to stay on track. USDA says you want 165 degrees for chicken; I like it at 180 to 190 because the meat just flakes apart at this temperature.
After 2 hours, turn the digital control up to 300 degrees another 15 minutes. You’ll be close to your finish temperature now. When the bbq chicken meat reaches an internal temp around 180 pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.
*Recipe courtesy of Ken Fiisher with Date Night Doins
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