After a half dozen wildly successful ribs and wings cooks, I finally got around to doing some whole chickens in the PBC.
Chicken was cut in halves, rubbed with Savor Spices Mo Rockin' Chicken on and under the skin, then in the fridge overnight. Got a good bed of coals going in twenty minutes, and hung the halves for exactly two hours.
Verified doneness with my trusty Thermapen and the smaller chicken overcooked a little bit but was still juicy. Rubbing and marinading overnight was a good call (as suggested by Teesquare and others). Meat was flavorful and not just the skin. I loved the color and the slightly sweet flavor. My son ate a whole bird all by himself...
The Prep
Pulled after two hours in the PBC
The Yield
