{"id":272,"date":"2010-11-04T09:32:54","date_gmt":"2010-11-04T17:32:54","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=272"},"modified":"2010-11-04T09:32:54","modified_gmt":"2010-11-04T17:32:54","slug":"272","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/272\/","title":{"rendered":"Hickory Smoked Chicken using Vertical Chicken Roaster"},"content":{"rendered":"

Needed a Guinea Pig<\/del> chicken for my trial run at using Jans Dry Rub so I picked up a little 5 \u00bc lb bird for my victim.\u00a0 Notice the fresh mixed bag of rub and the Vertical Chicken Roaster being used for the test.\u00a0 There’s a zillion variations of the Roaster and they are quite inexpensive.\u00a0 Sure makes it easy to hang a bird upright …\u00a0 Course, Jim Beam goes with everything\u00a0 \"Grin\" \"Grin\"<\/p>\n

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Rubbed the young chicken with EVOO<\/a> and a liberal amount of Jans Dry Rub.\u00a0 Paid extra attention to applying the rub as much as possible under the skin and inside the cavity.\u00a0 Trimmed off some of the fat from the bird but in hind sight maybe I should have left more of it on so that it would baste the bird.\u00a0 Not that it came out dry but just a thought since the roaster catches the grease.<\/p>\n

Here’s that beauty ready for the OBS.\u00a0 PID @ 250\u00baF, vent wide open, and used 2 hours of Hickory<\/a>
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4 hours later the IT was only @ 154\u00ba in the thickest part of the breast.\u00a0 As this was my first whole chicken I learned that I needed to put the bird in a lot sooner than I did in order to eat at a decent time.\u00a0 Pulled the bird with an IT of 154\u00ba and finished her off in a 450\u00ba oven for 15 minutes.<\/p>\n

Here is what the bird looked like when I pulled it from the OBS.\u00a0 Using the Vertical Chicken Roaster sure did make cleanup simple.\u00a0 All the grease was deposited at the bottom of the Roaster so there was nothing inside the OBS to clean except the water bowl.\u00a0 I like that\u00a0 \"Cheesy\"
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The $$shot
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Lessons Learned:<\/p>\n