Atlasman
Full Fledged Farker
Darn it I am getting frustrated. Did a brisket and 8-10 racks of ribs last week to practice and I was on fire!! Nailed my first brisket, dead on smoke ring, tender, juicey, bend, pull.....all there with a nice taste profile. Ribs were all kinds of experiments on tastes but end products were great.
So I am Mr confidence all the sudden and do a couple chicken cooks just for fun.............they sucked.
I keep getting dry chicken (thighs). Did bone in and bone out, rub under skin and not, marinade and no, inject and no.
Gotta be my cook times but the thighs are temping no where near over done........even had some in the 140-150 range that were dry.
Used multiple different chicken brands so wasn't the meat.
Running about an hour light smoke wide open then same in foiled butter bath, sauce then back on 15-20 to firm up sauce.
Pit Temp is always 250 spot on.
Hard to believe I am over cooking them but I must be to get them dry.
Have used fab c dark, bird booster, and kosmos soak and STILL had dryness issues.
What the heck??
So I am Mr confidence all the sudden and do a couple chicken cooks just for fun.............they sucked.
I keep getting dry chicken (thighs). Did bone in and bone out, rub under skin and not, marinade and no, inject and no.
Gotta be my cook times but the thighs are temping no where near over done........even had some in the 140-150 range that were dry.
Used multiple different chicken brands so wasn't the meat.
Running about an hour light smoke wide open then same in foiled butter bath, sauce then back on 15-20 to firm up sauce.
Pit Temp is always 250 spot on.
Hard to believe I am over cooking them but I must be to get them dry.
Have used fab c dark, bird booster, and kosmos soak and STILL had dryness issues.
What the heck??
