IBCA Chicken Help

Ok - so I have been getting the chit kicked out of me in chicken since I moved to Texas and after a year (thanks to me being hard headed) decided to change everything. Slow cook to fast, changed the brine and the glaze.

I am thrilled with everything, except the last ten minutes the skin on my chicken legs broke - 2 of 4 legs. I kicked up the temp at the end - was this my mistake????? Everything looked great until I pulled the lid as I was finishing. Should I not have kicked it up at then end???
The temp did not rise that fast.

BTW - since I do not have an ECB or a kettle I was using a WSM. I kept her over 375 the whole cook and left the door off the last ten to really get her hot.

Here are pics from 30 mins after being pulled - I was busy eating so I did not take any pics right after the chicken was pulled...

Without flash


With Flash


Why did the skin break so bad at the end?????

Spice's bar has been open for a few hours so I have to show off a pic of my twins...

thillin said:

Hard to tell, are they 4-5? Need to set up a play date with my almost 4 year old. We can talk chicken and they can do what they do.

Tony76248 is the chicken pro in these parts. Maybe he'll chime in.

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Yeah - I will be talking with Tony and Eric.

They will be 5 in August - definately have to get together. Are you still working weekends?

ThomEmery said:

Yep them Girls is Darlins
You dont like to smoke the Yardbird then finnish on a grill?

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I have been smoking them on the SW and the Stumps before that, but haven't done chit. These had plenty of smoke on them from wood I threw in. Seems almost everyone I look at and talk to are cooking their chicken hot and fast

Dustaway said:

when you get it figured out PLEASE let me know :wink: seriously chicken must be the hardest category in the IBCA the only thing I can tell you is go fine WE Be Smokin and ask them for help? they place in almost every cook they enter :shock:

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Well I will practice moer next weekend.

Sorry you didn't do chit in West - saw the post under comps. A contest that large is tough. I am going to have to cook that one next year beacause everyone says it is great. Couldn't pull it off - I did Panama City last weekend (my trailer pulled like a dream) and am doing Irving in a couple of weeks. I like being married and cooking West this year may not have been the best move on my part.

ThomEmery said:

Yea IBCA Chicken maybe the toughest category out there
Six Thighs is nothing compared to it

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Maybe so, but I would rather cut two chickens in half than trim 30 thighs any day. I hate trimming chicken thighs.:twisted::twisted:

Plus, as stated above, the no garnish rule is great.