Two days to go until T-day, the day we process turkeys on the farm; I'm doing kabobs on the Green Egg for the volunteer workforce that Sunday, but I wanted to bust out a smoked chicken on the green egg to get the timing down before cooking a giant 30-36 lb. turkey for Thanksgiving next week. Not that I doubt I can do it, but the relatives have their reservations - and in truth, they've waited many times on a stubborn bird or rib roast that went long.
This was a ten-pound chicken! It took two and a half hours trying to keep the temperature between 300f and 350f to cook the thing. I pulled it off at 160f in the breast, then covered in aluminum foil and a heavy blanket for 40 minutes. Juicy perfection and crispy skin! Can a turkey broken down into its individual parts be much that much different?
