Foolproof Barbecued Chicken (USA)

From BBQ USA, page 374.

Tried this sans the barbecue sauce tonight and it turned out very good. I used 4 chicken legs and 2 turkey thighs and cooked them at 325-350 to right about 165, and I think they would've been fine 5 or even 10 degrees warmer than that. This was also the first time I grilled turkey pieces and I can see myself doing more of that in the future - maybe Cornell style.

The pieces start out skin-up and I flipped them skin-down with the 1st baste, but left them skin-down with the 2nd baste. After that I flipped them each time.

Brad

I just made this last weekend, with chicken pieces, and it turned out wonderfully. I found it to be as good as the beer can chicken that I've made in the past. My son (remember the little brother in The Christmas Story? "Every family has a kid that won't eat. My kid brother Randy hadn't eaten voluntarily in over three years." That describes Seth.) couldn't get enough. I personally was most impressed with the Dr Pepper BBQ sauce.

Brad_Olson wrote:

From BBQ USA, page 374.

Tried this sans the barbecue sauce tonight and it turned out very good. I used 4 chicken legs and 2 turkey thighs and cooked them at 325-350 to right about 165, and I think they would've been fine 5 or even 10 degrees warmer than that. This was also the first time I grilled turkey pieces and I can see myself doing more of that in the future - maybe Cornell style.

The pieces start out skin-up and I flipped them skin-down with the 1st baste, but left them skin-down with the 2nd baste. After that I flipped them each time.

Brad

Brad, may I ask how long approx. did it take the bird pieces to get to 165???