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In Reply to: Re: Fitting chicken in the turn in box posted by yoh pig on May 03, 2009 at 17:08:01:
The post above is based on 275 degrees which is what I cooked at on my stickburner on all 4 meats.
I generally cooked 45-55 minutes in the foil pan then about 30" on grate skin down--- then another 25-30" skin up (based on color of skin). Flip as needed. Then I dunk each piece in a full pan of sauce and put back in the foil pan and cover tight with double foil for 30". then remove foil and smoke heavy for about 10"-20". Then go in turnin box. It's about 3 hours and the internal is at about 190. If done right the skin bites right through. Presently I have gone to pellets and lower temps and I doubt this technique works there. good luck! John ps brine is another idea.
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