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Post by Wayne Copeland on Jul 15, 2007 17:55:46 GMT -5
Hellow Inyourfacebbq! I too have had both good and bad luck in these Texas based cookoffs with the half chicken. KCBS events let you cook the pieces, which is alot easier. I have found that after trimming and seasoning the bird, I tightly wrap in Saran wrap and put it on ice for 8-10 hours. I then take it out of the cooler about 1 hour to warm up and then on the smoker. I do not use butter spray, as it makes the skin too dark. I do baste every 45 minutes with apple juice and cook it until it gets to 165 degrees (usually 4 hours)...then it is off to the judges. I always cook my chicken in the coolest part of the pit and on the top rack, where juices from the other meats will not fall down on it. Carefully rotate the meat every 45 minutes, but be carefull not to damage the skin with tongs ( I use rubber cooking gloves)...hope this helps and good luck in the cookoffs!
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Post by inyourfacebbq on Jul 17, 2007 10:25:14 GMT -5
Thanks Wayne! Thats pretty much the way I cook it as well. Except for wrapping it in the Saran Wrap. I'll have to give that a shot. I usually take my vacuum sealer with me and vacuum the rub into the chicken. I tried a KCBS event this year and didn't fair so well because of the different rules I was use to in a IBCA. I ended up taking a whole chicken with me and found out later that people were using leg and thighs for the event! Oh well, lesson learned.
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Post by Wayne Copeland on Feb 15, 2009 22:51:59 GMT -5
In most Texas contests, 1/2 chicken is the rule. I usually cook 6 halves and turn in the best looking piece...but I do not put as much seasoning under the skin on the breast portion, as the breast will be the driest portion of the bird when smoked. Experimentation, with documentation in a notebook, will give you an advantage. Keeping a notebook will always make sure you can duplicate that winning turn-in. Also note time on pit, temp, etc.
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Post by Wayne Copeland on Jun 1, 2011 16:14:55 GMT -5
Since moving to Texas from Oklahoma, I have had to cook chicken halves as well. I still do not know what the secret is, as I obviously do not have it down pat enough to score well when I enter the halves. I do know that cooking halves turns out better when smoked cut side up.
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