comp style chicken

hamiltonbarnes

New member
Prepped the chicken by trimming, cutting out blood vein, scrapping fat off skin. Rubbed over and under skin as well.
Ran smoker with no wood at 275 for 2 hours. Chicken was uncovered sitting in parkay for the first hour and covered for hour 2. then dipped in a sweet red sauce and put back on smoker on rack for 10 mins to set sauce.
The prep for this method was very difficult but I did achieve the famed "bit though skin"
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precook
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half way point
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finished product
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served with steamed broccoli- sorry no plated pic


This cooking method requires alot of work, but the result tasted very good.
 

hamiltonbarnes

New member
thanks, it was my first time trying chicken like this. Taking the EDS to a comp in Cleveland, GA at the end of next month so trying to get everything dialed in.
 
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