Whole Chicken is cooking faster than anticipated- how should I hold till the rest of the meal is rea

Discussion in 'Poultry' started by spohnat, Aug 21, 2016.

  1. spohnat

    spohnat Newbie

    I have a MES 30 w probe.  This is my first attempt at a whole chicken.  

    I did the slaughterhouse brine for 12 hours.  Sat in the fridge for 4 hours.  Dried it w a hair dryer.  Applied a rub of butter, pepper, sweet paprika, garlic powder and onion powder.  I have the temperature set at 250 and am using apple wood with an inch of water in the tray.  

    I just put in my https://recipes.masterbuilt.com/recipe/sweet-n-smokey-green-beans/ which will cook for two hours.  I think the chicken will be at 165 well before the two hours are up.  

    Question 1: I plan on grilling at the end to make the chicken skin crispy.  Should I grill and then attempt to keep the chicken warm.  Or keep the chicken warm and then grill before serving?

    Question 2: I plan on wrapping in foil. then with a towel and then into a cooler.  Is there another method I should use to keep it warm.  I could play it in a warming tray below my oven. If this route is 140 the temp to use? 

    Thank you for your help.  I am ordering my amazn box and pellets today.  
    Last edited: Aug 21, 2016
  2. lancep

    lancep Master of the Pit

    If you're planning on grilling it, I'd say keep it warm and then flop it on there right before serving.
  3. spohnat

    spohnat Newbie

    Thank you. I will update w how it turned out
  4. briggy

    briggy Smoking Fanatic

    ^^^^Agree - keep it over 140

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