So I did some pulled chicken on the kamado joe big joe.
Pit temp: 325 deg
Cook duration: 1.5 hrs
Rub: Jeff’s bbq rub
Sauce: sticky fingers Carolina sweet
Process: Applied the rub and let it sit overnight in the fridge. Cooked in the pan with the spine next to the bird to add a bit more moisture to the pan.
Sauced at the end and let it tack up in the smoker for 15 minutes. Rested for 30 minutes. I ate one leg quarter and 2 wings and pulled and sauced the rest.
Overall impression: the rub and sauce was good. It was incredibly tender and juicy and the only thing I did differently from the past was cooking it in a pan so I’m not sure if that made the difference or not. I oversmoked it just a bit. Going in I figured it would only take about half the smoke it normally would being in a pan so I added some more wood chunks. Turns out it took on smoke just fine.
FYI bonus pic of the whole hog I helped a guy pull on his BQ propane hog cooker. He did it Carolina style. It was for a wedding.
Pit temp: 325 deg
Cook duration: 1.5 hrs
Rub: Jeff’s bbq rub
Sauce: sticky fingers Carolina sweet
Process: Applied the rub and let it sit overnight in the fridge. Cooked in the pan with the spine next to the bird to add a bit more moisture to the pan.
Sauced at the end and let it tack up in the smoker for 15 minutes. Rested for 30 minutes. I ate one leg quarter and 2 wings and pulled and sauced the rest.
Overall impression: the rub and sauce was good. It was incredibly tender and juicy and the only thing I did differently from the past was cooking it in a pan so I’m not sure if that made the difference or not. I oversmoked it just a bit. Going in I figured it would only take about half the smoke it normally would being in a pan so I added some more wood chunks. Turns out it took on smoke just fine.
FYI bonus pic of the whole hog I helped a guy pull on his BQ propane hog cooker. He did it Carolina style. It was for a wedding.
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