Bull Chicken Qtrs. On the RT700

Buckeye smoker

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Tonight's cook. Turned out perfect. Just as happy today with this Smoker , as I was the day it arrived.
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Great looking plate! What temp did you cook your chicken at?
Thank you.
Mixed it up a little this time.
Extreme smoke.for 40mins
And then 375° for 50 mins.
I added a little baking powder to the rub.
My probes registered only 37° internal when I put them on, and I was at 165° when I pulled them.
I probably would pull at 160° for just myself because it will gain a little temp internally afterwards. But my Wife is a stickler on my chicken temps. Haha... Skin was crispy, inside was real juicy yet.
 
Last edited:
Thank you.
Mixed it up a little this time.
Extreme smoke.for 40mins
And then 375° for 50 mins.
I added a little baking powder to the rub.
My probes registered only 37° internal when I put them on, and I was at 165° when I pulled them.
I probably would pull at 160° for just myself because it will gain a little temp internally afterwards. But my Wife is a stickler on my chicken temps. Haha... Skin was crispy, inside was real moist yet.
Nice! I generally cook my chicken hot and fast. 425F for 45 mins, 3-4lb chickens cut up into 8 pieces on the regular grill grates.

My family loves it and the skin is decently crispy. They like it so much that I've been informed that I can't cook it any other way!:D

I'm interested in some time in the extreme setting though to gain some smoke flavor soon, may just have to sneak that in!
 

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