After learning from Jackie Weight about cooking chicken and winning the competition at Pengrillie basically based on our chicken entry I can say that BBQing it until the breast was 74°c then resting was the juiciest chicken we had done until that point. It is the only way we cook chicken now.
There are soooo many different temperatures I keep reading to cook chicken on the smoker, it's so confusing, many say to cook it at a lower temperature to about 145 internal then crank the heat up to crisp. I like the idea of this constant 150 setting though! I will try this 👍
Chicken breast at 74C is well past its best, legs in the 70s aren’t great either. It’s much better to portion the chicken, take the legs/wings into the mid 90s but keep the breast mid 50s.
This video is terrible, it’s dad-bbq cooking from the 1970s. The bird has been taken off the heat at 74C, so allowing for resting of say 15 to 20 mins, that breast will go over 80C. That’s way over-cooked; totally ruined - what Marcus is saying about juice just shows how over-cooked this is; it’s all on the outside leaving the breast as dry as the proverbial. I understand Marcus has to cover his arse, he teaches people professionally, so it is what it is. The legs at 74C will also rise into the 80s; there’s no question about safety there but 80~85C legs are stringy and a bit chewy - but being fair, it’s purely personal choice for the dark meat. Cooking a bird like this is just bad, it’s lazy and the results are poor - you can see it as plain as day that all the juice has left the bird.
Rick your advice is dangerous. Salmonella is a real thing. Now it is possible to cook chicken to a lower temp, but it’s got to be held there for a much longer time than just reaching a certain limit. All advice (please, do acquaint yourself with google) is to cook chicken until the breast is 74C. And it’s juicy. If you want to do a lower temp, then you’ll be looking at sous vide to keep the meat juicy whilst held at the lower temp to kill bacteria. That info is also available via google.
After learning from Jackie Weight about cooking chicken and winning the competition at Pengrillie basically based on our chicken entry I can say that BBQing it until the breast was 74°c then resting was the juiciest chicken we had done until that point. It is the only way we cook chicken now.
Just ordered by borniak as well…cannot wait 😍
Nice one...enjoy 🔥
There are soooo many different temperatures I keep reading to cook chicken on the smoker, it's so confusing, many say to cook it at a lower temperature to about 145 internal then crank the heat up to crisp.
I like the idea of this constant 150 setting though! I will try this 👍
Cheers, it works well
@@CountryWoodSmoke Incidentally what was the total cook time?
@@mastercook62 1 hour 20 mins
how long did the whole process take?
@@piotrnarozynski3883 it's about 1.5 hrs at 150c
Mate my mouth is watering 👍👌
Cheers mate was so juicy and delicious
Damn, I'm hungry now.
Was very tasty
Can you buy this In the United States ?
I'm not sure it's available there yet
@@CountryWoodSmoke thanks for the quick response
Chicken breast at 74C is well past its best, legs in the 70s aren’t great either. It’s much better to portion the chicken, take the legs/wings into the mid 90s but keep the breast mid 50s.
That's terrible advice.... and against any eho rules which is 74c for poultry....people like you are very dangerous with the advice you give
Rick, a lot of people won’t eat Beef in the mid 50’s°c let alone Chicken. Bad advice.
This video is terrible, it’s dad-bbq cooking from the 1970s. The bird has been taken off the heat at 74C, so allowing for resting of say 15 to 20 mins, that breast will go over 80C. That’s way over-cooked; totally ruined - what Marcus is saying about juice just shows how over-cooked this is; it’s all on the outside leaving the breast as dry as the proverbial. I understand Marcus has to cover his arse, he teaches people professionally, so it is what it is. The legs at 74C will also rise into the 80s; there’s no question about safety there but 80~85C legs are stringy and a bit chewy - but being fair, it’s purely personal choice for the dark meat. Cooking a bird like this is just bad, it’s lazy and the results are poor - you can see it as plain as day that all the juice has left the bird.
@@rickh1634 you're a total muppet... advising people to cook chicken to 50's is just plain awful advice... in no way was it dry...
Rick your advice is dangerous. Salmonella is a real thing. Now it is possible to cook chicken to a lower temp, but it’s got to be held there for a much longer time than just reaching a certain limit. All advice (please, do acquaint yourself with google) is to cook chicken until the breast is 74C. And it’s juicy. If you want to do a lower temp, then you’ll be looking at sous vide to keep the meat juicy whilst held at the lower temp to kill bacteria. That info is also available via google.