Chicken on the Smokin' It #3

Discussion in 'Poultry' started by dert, Apr 28, 2013.

  1. dert

    dert Master of the Pit

    Did some drumettes and a spatchcocked bird this afternoon...

    Rubbed with some fd's rib rub and Lowery's for the bird.

    On for 2.5 hours at 250 degrees F, came out at 162 in the breast, let it rest and enjoyed!

    Glazed the dummies with some B3 Asian zing and let it set up for 30 minutes or so.

    Very good smoked with hickory and apple!
    Last edited: Apr 28, 2013
    sqwib likes this.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, it all looks great, Dert!  Very nicely done...

  3. bigsky109

    bigsky109 Fire Starter

    NOw that looks tasty!
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] oh my goodness....looks wonderful!

  5. chef willie

    chef willie Master of the Pit OTBS Member

    Dude.....that's over the top! XLNT looking bird all around. The drummies look superb with that glaze. What exactly is that? Looks like it would make an old boot taste good. I see you're new here but that #3 looks well Welcome to the Forum, hope to be seeing more soon.....Willie
  6. Great lookin Bird!
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Great Job, and man that glaze really makes the drums POP!
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Two of my favorite chicken cooks, drums and spatchcocked!
  9. dert

    dert Master of the Pit

    The glaze was Buffalo Wild Wing's bottle of Asian Zing- sweet and hot w/ red pepper flakes.

    From B3's website:

    I hit half of the drumettes with it about 30min from done, then again as I pulled them off.

    Total cook was only about 2.5 hours set at 250 degrees F. Pulled the bird out at 162 on the thickest part of the breast and rested for 30min. Come out nice and juicy... The drumettes, a little dry, but good flavor and the fat/ skin rendered down and was good texture.
    Last edited: Apr 29, 2013

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