Under cooked. Gummy chicken, while edible, is kinda nasty.

Chicken can often take a little more temp than you think, especially if the skin is left on.

Where were you taking your temp reading? 325 for 5 hours should have left you a "fallin' off the bone" chicken. However, 8 lbs. is a HUGE chicken, so while it might have been up to spec (by the book), it probably could have used more time. I'll bet a 5 pound chicken would have been well done.

That's my story, and I'm sticking to it.

See ya!

-Banjo

P.S: Sorry for the top-post (some folks are REALLY touchy about this), but my newsreader is wierd.
"Joe Rizzo" > wrote in message ...
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