Boston Butt and Chicken Halves

Bigrolltide1877 · Jun 27, 2013

Cooking a boston butt and a couple of chicken halves today. Using soaked cherry and pecan wood. (Warning picture heavy.)

Cutting the whole chicken into halves bout a 3.5 pounder.

Used a herb type rub.

Prepping the 4.3 pound bb yes is pretty small

Used a kansas city rub (My rub mix)

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 · Jun 27, 2013

Looking forward to the final product photos.

Jason TQ · Jun 27, 2013

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

Thermal Mass · Jun 27, 2013

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

op2:

Bigrolltide1877 · Jun 27, 2013

Thermal Mass said:
What are we cook'n on?
op2:

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 · Jun 27, 2013

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

[ame="http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5"]Amazon.com: Taylor 1470 Digital Cooking Thermometer/Timer: Kitchen & Dining[/ame]

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

[ame="http://www.amazon.com/Maverick-Remote-Wireless-Thermometer-ET-73/dp/B0044FFUMK"]Amazon.com: Maverick Remote Smoker Dual Probe Wireless Thermometer ET-73: Kitchen & Dining[/ame]

Keep the pr0n coming.:mrgreen:

Bigrolltide1877 · Jun 27, 2013

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 · Jun 27, 2013

soaking wood? :crazy:

smokedawg · Jun 27, 2013

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

Bigrolltide1877 · Jun 27, 2013

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

Pork butt

Pulled Pork

Chicken

and finally the full plate

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 · Jun 27, 2013

smokedawg said:
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 · Jun 27, 2013

Looks like you are off to a good start.

bwsy2k · Jun 27, 2013

Looks good, thanks for sharing

Remi26 · Jun 27, 2013

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

Bigrolltide1877 · Jun 27, 2013

Remi26 said:
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.

Boston Butt and Chicken Halves

Bigrolltide1877

Knows what a fatty is.

Bluebird

is one Smokin' Farker

Jason TQ

somebody shut me the fark up.

Thermal Mass

is one Smokin' Farker

Bigrolltide1877

Knows what a fatty is.

Thermal Mass

is one Smokin' Farker

Bigrolltide1877

Knows what a fatty is.

DownHomeQue

is Blowin Smoke!

smokedawg

Well-known member

Bigrolltide1877

Knows what a fatty is.

Bigrolltide1877

Knows what a fatty is.

firefighter4634

is one Smokin' Farker

bwsy2k

Knows what a fatty is.

Remi26

Found some matches.

Bigrolltide1877

Knows what a fatty is.

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