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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-30-2012, 11:11 AM
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#16 |
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is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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Throw away the clock and buy a thermometer. I cook mine till the breast is 165-170 degrees then pull the thing and let it sit for a bit to finish it off and let the juices jell. Then slice it up and enjoy.
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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11-30-2012, 02:37 PM
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#17 |
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Full Fledged Farker
Join Date: 05-26-12
Location: Massanutten, VA
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3 1/2 hours breast @ 165
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UDS with BBQ GURU CyberQ Cloud and a suitcase of good beer. |
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11-30-2012, 03:17 PM
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#18 |
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is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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That looks beautiful!!
My 11+ lb bird, wet brined, cooked in 2hrs at about 300+. It was a big hit. Bet yours will be too.
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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11-30-2012, 03:41 PM
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#19 |
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Full Fledged Farker
  Join Date: 07-05-12
Location: Acworth, GA
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Just did a 12 pounder (work got in the way last week). Was done in 2.5 hours at 325 with crisp skin.
Sent from my iPhone using Tapatalk
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18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen |
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