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-   -   Boston Butt and Chicken Halves (http://www.bbq-brethren.com/forum/showthread.php?t=164405)

Bigrolltide1877 06-27-2013 09:09 AM

Boston Butt and Chicken Halves
 
Cooking a boston butt and a couple of chicken halves today. Using soaked cherry and pecan wood. (Warning picture heavy.)
http://i201.photobucket.com/albums/a...pse0ce3866.jpg
Cutting the whole chicken into halves bout a 3.5 pounder.
http://i201.photobucket.com/albums/a...ps5cd28a57.jpg
Used a herb type rub.
http://i201.photobucket.com/albums/a...ps75aa5ce7.jpg
Prepping the 4.3 pound bb yes is pretty small
http://i201.photobucket.com/albums/a...ps22339e9d.jpg
Used a kansas city rub (My rub mix)
http://i201.photobucket.com/albums/a...ps747e2d94.jpg
I ended up injecting the BB and i thought about putting some of the injection in the foil once i warp it im wondering how that would turn out.

Thanks for looking i will update once i throw um on the smoker later on today.

Bluebird 06-27-2013 09:13 AM

Looking forward to the final product photos.

fnbish 06-27-2013 09:21 AM

Chicken halves is one of my favorite ways to do chicken. Share when you are done too :-D

Thermal Mass 06-27-2013 09:41 AM

Sounds like you're off to a good start!:thumb:
What are we cook'n on?
:pop2:

Bigrolltide1877 06-27-2013 10:06 AM

Quote:

Originally Posted by Thermal Mass (Post 2530952)
What are we cook'n on?
:pop2:

Char Broil offset from walmart. works pretty good the only complaint i have is the temp gauge. It has the warm,ideal,hot gauge wished i would have payed more attention when i bought it. but im not complaing holds temps pretty good usually run it where the needle is straight in the middle. 225-250 range. but thats a guess.

Thermal Mass 06-27-2013 10:20 AM

I have a couple of these and they are very useful, especially for the price.


Or, just jump in and get a dual probe unit.:thumb:


Keep the pr0n coming.:mrgreen:

Bigrolltide1877 06-27-2013 04:11 PM

For some reason here lately every time i use kingsford it seems like it doesn't last as long as royal oak. Put the chicken on about 3:30 and man the Butt is looking good.

DownHomeQue 06-27-2013 04:54 PM

soaking wood? :crazy:

smokedawg 06-27-2013 07:06 PM

I smell it in Holly Pond come bring me a piece neighbor!!! Hope they turned out well.

Bigrolltide1877 06-27-2013 07:53 PM

Finally got it all finished up. Sorry for the bad quality of the pictures. :(

Pork butt
http://i201.photobucket.com/albums/a...psfff45b58.jpg
Pulled Pork
http://i201.photobucket.com/albums/a...psde28992b.jpg
Chicken
http://i201.photobucket.com/albums/a...ps02da8837.jpg
and finally the full plate
http://i201.photobucket.com/albums/a...pse8e15172.jpg

The chicken didnt turn out the way i wanted it to but i know what i did wrong. Overall it was very good. :mrgreen:

Bigrolltide1877 06-27-2013 07:55 PM

Quote:

Originally Posted by smokedawg (Post 2531644)
I smell it in Holly Pond come bring me a piece neighbor!!! Hope they turned out well.

I use to live out that way and i also went to school their. 9-12.

firefighter4634 06-27-2013 08:19 PM

Looks like you are off to a good start.

bwsy2k 06-27-2013 08:27 PM

Looks good, thanks for sharing

Remi26 06-27-2013 08:43 PM

Does the bark need to be off the wood? I've heard it can cause a bitter taste.

Bigrolltide1877 06-27-2013 09:14 PM

Quote:

Originally Posted by Remi26 (Post 2531756)
Does the bark need to be off the wood? I've heard it can cause a bitter taste.

I usually leave the bark on. Ive never had problems with the bark on i haven't got a bitter taste in the meat.

I really liked the combo of Pecan and Cherry but i wish it had a little bit more of a smoke flavor. but that's just me.


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