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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Rubbery Chicken
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 |
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