New proud owner of PBC

[teesquare]

Good to see you getting great results. We expect that on a PBC!

If you have not tried it yet - you may want to leave the chicken pieces, un-covered in the fridge longer. I have done this for 2 days with a whole chickens - and the meat was never dry - but the skin was.

Specifically - and by the USDA guidelines for food safety - you should place them on the lowest self in the fridge. And - no an wire rack or similar, over a pan which is large enough to make sure the none of the juice from the meat can drip outside of it. This is to prevent any chance of contaminating anything else in the fridge.

[Smokin3d]

I seen you say to leave uncovered 1-2 days but this was a last minute cook. When I put the 14 chicken quarters in fridge I did leave them uncovered like you said but knew it wasn't gonna be long enough that's why I used paper towels to get excess moisture off skin in which worked really well.

Thanks to everyone for all the info about your cooks on PBC cause it takes out a lot of guess work and headaches.

I did use the tire shape on the charcoal and seemed to work great.

[Subvet]

Smokin3D, that's really nice looking chicken. What did you season the chicken with to turn out looking that great? Also do you prefer the hanging method or the grate?

[Smokin3d]

I'm gonna say hanging since you can cook more at one time. I have to order more hooks! But this was my first cook on PBC so I will have to still test and tune.
The chicken quarters I hung I used cabelas blacken seasoning and Webers chicken n rib.
The ones on the rack just had rib tickler.
And sprayed skin with Pam.



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