So, what went wrong?


 
A

AndyA

New member
Hi all, I received my 18.5" WSM yesterday and decided to try the Basic Marinated Chicken recipe as a maiden voyage.

I've not yet received the Maverick ET-732 that I ordered, so temps are based on the thermometer in the lid.

After firing the 1 1/2 chimney's of Kingsford, the thermometer was reading above 350, settled in at maybe 325 after putting the birds in. All vents were at 100% open for 45 minutes then the bottom vents were closed to 50%. Again, following the directions outlined in the recipe.

I checked the temps with a meat thermometer in the breast and thigh after about 1 hr. They were still a little low of the 160/170 recommended, so I left them on for about another 20 minutes, when the temps were good.

After briefly placing the butterfly halves directly over the hot coals to crisp the skin, I pulled them off and rested about 10 minutes.

The meat appeared to be neither under or over cooked, but the meat was very tough and rubbery.

So, what should I do differently next time?
 
Did you use water in the pan or no? I would go no water and check for doneness at 160 in the breast and 175 in the thigh/leg area. Poultry is cooked at this point. An extra 20 minutes after this might be your problem....Did you let the chicken rest once done? I would also recommend letting your meat rest 10-15 minutes after cooking to let the juices redistribute.
 
Chris,

I went with an empty pan, and temps in the breast and thigh were 160 and 170 after 1:20.

I let them rest about 10 minutes.
 
Andy, I just re read the recipe as printed on this site. I see no mention of temps and can only assume that you will use the highest temp available based on air flow and coal used. I think that you followed the recipe well. I personally like to brine my chicken before smoking. I follow a pretty basic brine at ratios of 1 gal water to 3/4 cup kosher salt and 3/4 cup torbinado sugar. You don't need that much liquid for small jobs so just follow the same ratio. I have added the Italian dressing to the brine with good results. I am wondering if the chicken was dry? You mention rubbery and tough so I must think that it was also dry. I can't remember chicken meat being rubbery although the chicken skin can be. There are other methods to deal with chicken skin. Last time I cooked chicken 1/2s in the WSM I left the water pan out, opened all the bottom vents and turned the 1/2s every 10 min or so and basted. There are so many ways to cook a bird. It may have been the birds fault all along, perhaps you got an older bird. You might want to shoot for the smalles bird next time. Might mean younger and more tender meat going in.

Mark

Mark
 
Mark,

Thanks for your reply. I'm beginning to think you're right about the birds just being tough from the get-go.

Next time I'll try an go a little smaller (younger) and try brining before cooking.

Andy
 
Internal temp should be 165 for chicken. I always take my chicken (and everything else) off the heat about 5 or so degrees early and allow it to rest, covered. The temp. continues to rise even after it's removed from the heat source.
 
Andy, I also suspect you had an old bird, My father-in-law let his birds go to long one year and they were the worst chickens I ever had.I usually buy fryers, since they tend to be smaller younger birds, and cut them up myself.

Cheers
 
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