Jerry N.
TVWBB Emerald Member
We never eat the skin of chicken except for when I eat wings. So, I don’t care if the skin come out rubbery. I’m looking for advice on how to get the chicken to be moist. I have a couple cut up chickens (pieces - breasts, thighs and drumsticks) and was thinking to cook them low and slow, but don’t really know how to do that with chicken. Would I shoot for a pit temp of around 275? At that, or any temp you work with, what kind of time would I be looking at. I’m thinking that cooking at 275-300 would take a couple hours. Does that seem reasonable? I know, BBQ is done when it’s done, but I’d like to eat around 5pm tomorrow so I need some idea of when to start. Help would be appreciated.