When it comes to fixing chicken on the Bubba Keg, Andy has got it down pat. We've been eating so many veggies and salads from the garden, it was time to factor some grilled meat back in. Blair was happy we were serving something other than thighs and legs. I'll have to admit, when he smokes chicken like this or fixes a drunk chicken on the grill; the white meat is quite moist and tender.
Split a whole 3lb. chicken down the center. Wash and pat dry.
Rub down with Durkee Grill Creations St. Louis Style Chicken and Rib Rub. Be sure to cover both sides.
Bring your Bubba Keg up to 350 degrees and place the chicken meaty side up on the grill. Close and lock the lid. Andy started with 1-1/2 on the top vent and 1 on the bottom vent. The heat started to slowly climb to 375 degrees. At that point, he backed the top vent to 0 and 1 on the bottom. It got back down to 350 degrees.
After one hour of cooking time, he checked the internal temp and it read a little over 170 degrees. We moved the chicken to a platter; covered it with aluminum foil and let it sit untouched for 30 minutes. It was DELICIOUS, MOIST AND JUICY!!