Trying 3 chickens on the UDS - first time doing chickens:
1 - Whole chicken, brined & rubbed
1 - Whole chicken, just rubbed
1 - Chicken, spatchcocked, just rubbed
Also have a fatty to throw on there for good measure so will be doing that for the first time.
Got my sampler (7 in total) of Simply Marvelous rubs yesterday so am excited to try them out.
Pork butt for the SoCal Brethren bash :whoo:. Will be smoking a few hot link Phatties and some kielbasa as well. I need to go find a backup stomach - there's gonna be a lot of Phood! :hungry:
St. Louis spares for watching foosball tomorrow, and a brined pork loin to be smoked, then half cut thick for grilled pork chops, half thin sliced to be pan fried for biscuits & gravy for Sunday breakfast.
Brisket for sure but trying to decide if I wanna try a trimmed flat - in mood for good slices no chopped but have only smoked whole packers so far. It will probally depend on how the flats look when I stop in store this evening- if I do whole I could just chop n freeze point for chili later :decision:
Hmmm...think I'll skip the ribs today just Phound a sh!tload of Iberico pork cuts at the wholesalestore in Portugal.
Iberico pork is marbled like high quality Wagyu beePh.