Newbie in NC

Discussion in 'Roll Call' started by randyp, Sep 20, 2017.

  1. randyp

    randyp Newbie

    Greetings!

    I am simply posting to introduce myself. A friend of mine has a large offset smoker and he is letting me borrow it for a while. We are having a house warming party in a few weeks, so I am here gathering info and advise from some veterans. I have smoked some chickens on my gas grill, but I don't think that really prepares me for a large and long smoke. The plan is 3 pork butts, hopefully in the 6-7lb range, and about 6 chickens. I have a week and a half to prepare! I enjoy grilling and we cook on the Weber 3-4 nights a week. Although not entirely sure how much that will translate. I am looking forward to a more challenging cook.

    Living the good life in Mt Airy, NC.

    Randy
     
  2. [​IMG]   Good morning and welcome to the forum from a hot humid day here in East Texas, and the best site on the web.   Lots of great people with tons of information on just about everything.

              Gary
     
  3. phatbac

    phatbac Master of the Pit

    Hello from a fellow North Carolinian! I work in Mt. Airy NC too!

    I would recommend doing the food the day before and reheat in the oven. For the chicken if you run between 225-250 you could do about 2.5 hours on them if you leave them whole. I would recommend spatchcocking the chickens(sometimes refereed to as butterflied) you can do a search here or YouTube on how to do it...(its very easy) 

    here is a pic of a spatchcocked chicken


    If you want to have skin on put your seasoning/rub under the skin and smoke it till till about 160 IT at the breast and then throw on your Weber grill for a few minutes and crisp up the skins and finish off your birds. If you are going to sauce your bird do that after you are done with the grill, it wouldn't be a bad idea to let people sauce to taste.

    as far as the butts smoke them the day before when they reach about 200-205 IT wrap and let them rest. then the next morning heat them up in the oven and shred/pull them warm. some folks like to shred the same day i like to do the day they are served. put a couple table spoons of ac vinegar and a 1/2 up of apple juice per pan in the shredded meat to keep them moist while serving. chef Jimmy J has a finishing sauce many ppl swear by but i have never used it. you can search for it or he may be along to share it.

    Good luck with your party!

    Happy Smoking,

    phatbac (Aaron)
     
  4. randyp

    randyp Newbie

    Great advice! Thank you. I've spatchcocked chickens for the grill before as well. Seems like a good plan for the smoker.

    I am not sure if I will be able to smoke the day before due to work schedules. But we should be able to get an early start. If we can arrange to smoke the day before, I think this is a good plan.
     

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