Whole bird

Discussion in 'Poultry' started by davidhef88, May 19, 2013.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Picked this up today. Rubbed and injected with butter and Tony Chachers.

    I usually i go slow and low then crisp under the broiler. Been running this one over 300* the whole time. May jack it to 350* for the last 30*

    Post more pics when its out of the smoke.
     
    Last edited: May 19, 2013
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Finished pic.
     
  3. choupic

    choupic Fire Starter

    Yummy ! That looks perfect !
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    nice bird!

    Kat
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks delicious, David! Great color! Nicely done!

    Red
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    David , hey that Bird looks good [​IMG]  Too bad the skin torn , it would of been a near perfect color.

    I like the Mahogany color it takes on ; and it's not oversmoked looking.

    Good job . Have fun and ...
     
  7. [​IMG][​IMG]
     
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks everyone. It was delicious. The skin came out nice and crispy. Any birds in the future will be done at the same temp. I used hickory chunks and can't tell you how long it took, I never looked at the clock, just watched my Mav.
     

Share This Page