Low Temp chicken ???


 
J

John Furdyn

TVWBB Pro
Does anybody cook chicken, whole or pieces, at low temps ? I see high heat chicken, high heat butts, high heat briskett. Maybe someone could tell me when should you use low temps, and what do you really gain ? I'm a little confused. Any info appreciated. Thanks john
 
Chicken doesn't have a lot of fat and tough tissue etc that you would want to melt down, so it doesn't benefit from low/slow. Also, at low temps the skin comes out rubbery. Cuts like chuck and brisket do have that and so using low heat gives the fibers etc a chance to melt down. Some just aren't fussy, you can go low or high
 
Most of the time I cook chicken pieces at 325
to 350 degrees. The skin stays crispier at
these temps for my taste. A little apple wood
goes well with chicken. I like pieces vs.
whole chicken as I can pull the white meat
before it dries out as the dark parts take a
little longer.
 
You can cook chicken at 250*f with no problem. It takes about 3 to 4 hours for the 4-5 pounders. The only thing you sacrifice is the skin which becomes rubbery. You just have to be careful to check it after 3 hours for donness (sp?). I take them off when I can wiggle the thigh joint easily. When I use my Longhorn for brisket, I'll cook 4 chickens ( 2 at a time) while the brisket is on.

ETA: I cook the birds breast down the entire time, it helps keep the white meat moist.
 
Those of you that cook chicken in competitions, do you cook it at the high heats ? joh
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I will reply, not because I am an expert on this,(I am not), but because this past fall I was in my first first competition and placed 2nd with my chicken entry.
I always cook my chicken at a higher temp. Around 350 is my target temp.
 
My experience is somewhat better skin and less smoky flavor when cooked faster at high temp, and less desirable skin and more smoky flavor when cooked slower at low temp. Just depends on what you're after.

Regards,
Chris
 
I brine, low-n-slow (~250?), then throw away the skin and enjoy the fall apart smoky goodness of a smoked chicken. Of course, I'm no competitor, but I know what I like.

It's possible to low-n-slow, then crisp up the skin directly over the coals, but to me it's too much hassle. You might feel otherwise.
 
Thanks all. The reason I'm so curious, I got a leed on a possible "Chicken" cookoff for a charity, in may, pretty close to my home. If its going to happen, I think I might join in the fun. I know I'll have the least experience of anyone cooking, but I'm sure I'll learn somethings, as well as have some fun. So I guess my family better get use to eating a lot of chicken. John
 
Kevin
that recipe looks good, i never marinate my chicken think i'll try it next time. it says about 3 hrs to get to 180 degrees, although temp of cooker is not mentioned, it must be in the 225-250 range i would assume. i think as you said this would be a good place to start. sounds like i would like to try it for my family and myself anyway. thanks john
 
John-- Yes, that would be the temp range. However, if you prefer or if there are time constraints, you can do the initial cook at high heat then lower for the simmering stage; direct to crisp the skin.

Ray-- You can go either way. If I haven't made a lot of sauce, I start skin down then flip later during the simmer (evens out the color).
 
John, at comps most all turn ins are thighs. You have a lot of time to get experienced before May.

Along with cooking the preparation is important.

Look in the Competition folder and use "chicken" in the search option. Trimming is important. All turn in pieces should be about the same size and trim off all fat. I also use toothpicks or turkey lacers to keep the skin in place.

I like to just soak them in Lawry's herb and garlic and cook indirect on a kettle at around 350. It should take about an hour to get to 180 internal.



John
 
It's possible to low-n-slow, then crisp up the skin directly over the coals, but to me it's too much hassle. You might feel otherwise
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I found some success smoking until the dark meat reaches 155, preferably with some apple wood, and then letting it rest for 15-20 min. After that baste with some kind of fat that can handle high heat and throw it in a 450 degree oven until the skin is crisp. Of course that could be cheating
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Originally posted by Kevin S.:
I brine, low-n-slow (~250?), then throw away the skin and enjoy the fall apart smoky goodness of a smoked chicken. Of course, I'm no competitor, but I know what I like.

It's possible to low-n-slow, then crisp up the skin directly over the coals, but to me it's too much hassle. You might feel otherwise.
Click to expand...

Thats usually my preferred way of doing chicken as well, especially whole/butterflied fryers. I'll cook at higher temps when I'm doing a lot of pieces for a crowd and I know some people will want the crispy skin. I've had no problems w/ keeping the birds moist at low temps, particularly with brining.

Good smoked chicken, IMO, makes some of the best "leftovers" you'll ever have. You'll be making chicken sandwiches for lunch that will have you the envy of everyone you work with.
 
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