The birds I cooked we're about 6 lbs each also. I think it depends on how you cook it. Whole or do you butterfly it (spatchcock). I think if you butterfly it you have a better shot at getting dark and light meat done in a similar time.
Those are just my thoughts and not backed by...
Sorry that I failed to include that important piece of info haha. I pulled it when the breast hit 160F. Then let it rest for 15-20 min before carving it up.
Let me know how it turns out for you!
I did a whole chicken this weekend for my first real cook (After seasoning of course with some pork and bacon a couple times). I was worried about getting a crispy skin on the chicken since that is one of my favorite parts, but it came out awesome. I figured I would share a basic outline as to...
Hello All!
Here is my obligatory first post to introduce myself. I finally pulled the much anticipated trigger and bought myself a pellet smoker/grill. I went with Rec Tec after much research and I cannot wait to get started on it. It is delivered tomorrow and I feel like a kid on Christmas...