Tribeless wrote:Dennis, that chicken has a real browning to it, making look like you cooked at high temperature? Or is that colour just the result of smoking at low temperature, with smoke going for a long time?
I warm up the birdy first and then throw it into the freezer with icepacks on the breasts for 10 minutes.. This gives you a room temp core but chills the breast and outside.. (Let's me smoke longer without actually cooking the bird.)
I put it into the grill at smoking temps for about 40 minutes, I then bring the grill up to about 325ºf (162ºC) until it hits 145-150ºf (147ºC)
I then crank it up about 400ºf (200ºC) until it hits 160ºf (71ºC) and pull it.
The bird's temp will float up over the required 165ºf (73ºC)
While she agrees it's completely cooked and there is no blood in the joints, my wife Sai likes her chicken meat "more firm" and compares KK roasted chicken to sushi texture (read very moist and tender) So I often bring it up another 15-20ºf for her.. a 190º bird will have more of a grilled texture than roasted but still be very moist and juicy.
If I have time I brine 24 hours in a very chipotle infused 3% brine.. Gives the meat a warm little zip
*At a cooking temperature between 300 and 350 degrees F it takes a chicken around 20 to 30 minutes per pound to cook.
**The best place to put the thermometer is into the thickest, densest part of the chicken. I place it just between the breast, the leg, and the thigh.
***Chicken fat's smoke point is also 400ºf (200ºC)