I took the whole chicken and marinated it over night in a vinegar BBQ sauce. About an hour before I put it on the cooker I butterflied it and then put rub on it and let it rest.
After the cooker warmed up to 250° I set the chicken on it and let it cook.
After about an hour and a half I checked the temp of the chicken and then every half hour after that until it reached between 170°-180° in the breast. The meat on the legs should be pulling back by then.
Once it was off and cooled for about half an hour and then I pulled it apart and and plated it. It didn't last too long and the family loved it.
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