I do whole chickens a good bit for gatherings. Pat dry, then dry rub with your seasoning of choice. 250 for 5-6 hours depending on size. When internal temp hits, turn up to 500 and crisp the skin. I turn them every hour in the pit boss to keep from burning. Never had a single complaint. Make a batch of white sauce to go with it. No beer can needed, other than the ones you drink while it’s cooking.
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"Some high society lady says is your horse outside, no ma'am he's between my legs, but you're too fat to ride" Hank Jr
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