Low 'n' slow..... chicken!
Posted: 31 May 2012, 18:28
Saw a recipe online for low 'n' slow chicken - so decided to try this myself.
Whole bird was vacuum packed with a covering of salt, pepper, cumin, olive oil & maple syrup for 24 hours.
Then it went on at 2.30pm today at 225F with a water tray underneath & some hickory chunks amongst the coals. I was using the Pitmaster IQ110 for this cook. At 7.30pm the bird had risen from 50F-ish to 148F. What?!!!? 5 hours and still not cooked!?! So, being impatient and also having an eye to getting some crispy skin at the end of the cook, I ramped it to 350F. The IQ in conjunction with the Kamado Joe is amazing - so controllable. It is almost like having an oven. Only with fire & better taste.
I am aiming for 180F for the chicken, which would normally be classed as over-cooked I guess - but for pulled chicken this apparently works - will let you know.
Right now, I am waiting. Hungary. Waiting......
149F and counting...
Whole bird was vacuum packed with a covering of salt, pepper, cumin, olive oil & maple syrup for 24 hours.
Then it went on at 2.30pm today at 225F with a water tray underneath & some hickory chunks amongst the coals. I was using the Pitmaster IQ110 for this cook. At 7.30pm the bird had risen from 50F-ish to 148F. What?!!!? 5 hours and still not cooked!?! So, being impatient and also having an eye to getting some crispy skin at the end of the cook, I ramped it to 350F. The IQ in conjunction with the Kamado Joe is amazing - so controllable. It is almost like having an oven. Only with fire & better taste.
I am aiming for 180F for the chicken, which would normally be classed as over-cooked I guess - but for pulled chicken this apparently works - will let you know.
Right now, I am waiting. Hungary. Waiting......
149F and counting...