I just cooked a 8 lb chicken on a Big Green Egg. Temp 325, for about 5 hrs. Internal temp of the chicken was 180 degrees. The meat was like chewing rubber. What could I have done wrong. The only thing I did to the bird was sprinkle some poultry seasoning on and had it roasting upright over a can of Bud on a rack.

Any input would be appreciated.

Joe