Labor Day Chicken

[MUShand]

Kind if a little dark? Whatch y'all think

 

[Texas 1836]

View attachment 4164Kind if a little dark? Whatch y'all think

A definite scald on those! What caused it, and more importantly, how do you keep that from happening next time? And once you got passed the scald, how was the chicken? I love a hobby where you can still eat your screwups!

 

[MUShand]

Too much sugar

 

[MUShand]

Tate was great got the brine the way I want it. I think too much sugar on top maybe not a dusting on the skin until I glaze them

 

[dledmo]

Sugars tend to burn quickly

 

[MUShand]

What temps and times are you all shooting for

 

[Nick Prochilo]

Cook direct or indirect?

 

[MUShand]

Indirect at about 260-270

 

[Nick Prochilo]

I cook mine 350* until it hits 180*. My rub doesn't have that much sugar in it. What kind of sugar was in your rub?

 

[MUShand]

Turbinado (sp) it's very similar to my pork rub I am thinking of takin the sugar out

 

[Nick Prochilo]

I use granulated light brwon sugar with pretty good results. Give it a try.