I think an 8lb Chicken qualifies as a roaster, and is probably too big.
They tend to be tougher than a boot.

Joe Rizzo wrote:

> 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