Open Championship Pulled Pork and Chicken

Discussion in 'Pork' started by soonersmokering, Jul 20, 2013.

  1. soonersmokering

    soonersmokering Fire Starter

    Thought I'd grace the Brits with good old souther hospitality for the oldest golf championship in the game. Check out that dad gum money muscle it's the size of a freakin tenderloin!

    Beast weighs 13#
     
  2. soonersmokering

    soonersmokering Fire Starter

    Mustard massage and dry rub coating.

     
  3. soonersmokering

    soonersmokering Fire Starter

    First attempt at cupcake chicken, ended up using a muffin pan instead fits chicken thighs better. Made them jerk style with an Asian marinade, teriyaki sesame seed.



    Skin was rubbery, I think the bite through skin is overrated. Scraping the fat from the inside of the skin is a pain in the butt. Great flavor though, the pan keeps the chicken super moist and shapely. This will become a go to for sure, very easy to cook and quick. Total time around 2-1/2 hrs on the grill around 275F.


    Glazed with a sauce I whipped up from the pork drippings, out of this world!
     
  4. soonersmokering

    soonersmokering Fire Starter

    Here's the finished pork butt. Smoked for 8 hrs then 4 hrs wrapped in foil and apple juice tent liquids, provided an amazing base for a BBQ sauce. After 12 hrs and 200F internal temp, wrapped the butt in a towel and into the cooler for storage until dinner.


     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    It all looks great from here.

    Kat
     

Share This Page