Separate names with a comma.
Discussion in 'Grilling Chicken' started by meatsmokin, Sep 27, 2013.
2 to be precise
Off to a great start.... cant wait to see some done birds
Using the setup I posted in the propane smoker section, another test to see how it smokes. First smoke was pretty darn good but everyone was hungry so the pork butt was ready at 184 degrees. They need to learn that this stuff takes time, especially if its suppose to be pulled pork and brisket.
I hear ya man. Timing is my biggest challenge when I bbq. And the saving grace of a 184 degree pork butt is that you can slice it thin and make pretty good sandwiches or serve it like ham....but you are right. Sometimes you just gotta wait if you want to eat real genuine BBQ. .:grilling_smilie:
I always start a few hours a head of time just incase there are any problems.. and HUNGRY PEOPLE problem number one... Id rather have to serve slightly warm and done for a few hours that HOT and not 'right' ...
The butts would have been done but I had a freak 40 mph wind storm and rain, had to switch to the oven after 2 hours and they stalled a bit. They wanted to order pizza and I said heck no I've been working in this since 9am lol
gotta do what ya gotta do. I bet it was still wonderful... it beats pizza from a box anyday to me
It was pretty dang good Chickens are at 115 deg and rising... Corn, squash and ABT's are going in pretty soon!
I regularly smoke whole chickens hanging in a net bag. I brine them overnight then into the bag. Hang and start the smoking. My setup will have the chicken ready to plate in about 5 hours running at 235 degrees
I barely got a pic before they were cutting into it, corn and squash finished before chicken got to temp. It was really good for the first time but I'd like to brine next time just to see the difference.
Second chicken wasn't quite ready as the first so I finished it off in the oven while we ate.
Looks good from my side of the screen!
Nice... keep 'em coming.
Have fun and as always . . .