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  1. slick4591

    Christmas Eve Birds

    12 pounders for a couple of customers. They start with my rub. Don't have a cooking time for these, but I they went into a 235F smoker using a 3 to 1 pecan/hickory mix. They were pulled at 175F in the thigh, then after resting they rose to the 180F mark.
  2. slick4591

    Am I Old School?

    I've been seeing where a lot of you recommend pulling a bird at 170F. I'm supposing this is the thigh temp, but I'm not sure. I was reared that 160F for a boneless piece of bird was good. 170F for bone-in piece and 180F at the thigh for a whole bird was sufficient to kill all would be bacteria...
  3. slick4591

    Wanted to Say Hi

    Wanted to stop by and let you know who the guy behind the Slick name is. I've been smoking for around 35 years and professionally since 2003. I owned and operated a BBQ restaurant almost four years until I figured out that catering was less work and more money. So I got rid of the resto, built...
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