Dec '25 • Chicken
Chicken Secrets
Most people think BBQ chicken is simple, but getting crispy skin and juicy meat at the same time is a balancing act.
Here is the pro-level "Cheat Sheet" for your next cook:
- The Spatchcock Secret: Remove the backbone. Laying the bird flat ensures the legs (which need more heat) and the breasts (which need less) cook at the same rate.
- The Moisture Buffer: If you aren't dry brining with salt 4+ hours in advance, you’re leaving flavor on the table. Salt denatures the proteins, allowing the meat to hold onto its natural juices.
- The Heat Gap: Unlike brisket, chicken has no collagen to break down. Skip the "Low & Slow" (107 Celsius which results in rubbery skin. Aim for 163C to render the fat and get that "snap."
- The Sauce Window: Don't glaze too early! Sugars burn at 160^{\circ}C. Apply your sauce only in the last 10–15 minutes of the cook for that perfect tacky finish without the char.
The Golden Number: Pull the breast at 71C internal. Carry-over cooking will bring it to the safe 74C mark while keeping it incredibly moist.
8
0 comments
Chicken Secrets
powered by
skool.com/bbq-beer-and-whiskey-9787
Award-winning pitmaster teaching BBQ, craft beer & whiskey-making. Join He-Billy Hicks' community of makers. Level up your craft. As seen on tv
Suggested communities
Powered by