Recent Cooks with PRON- butts, spatchcock chicken

[TrueBlueEagle]

Fired up the mini on thanksgiving eve for a butt. Temps got down to 23*F but she had no trouble holding a steady 225*. Also tried a spatchcock "brick" chicken, but didnt notice a difference between brick/no brick. Made some chicken stock with the carcass for homemade chicken and rice when it gets cold again next week. Enjoy!

[aawa]

Great looking cooks!

if you enjoy crispy bite through skin, ramp the temperature up to 300+

[TrueBlueEagle]

Originally Posted by aawa

Great looking cooks!

if you enjoy crispy bite through skin, ramp the temperature up to 300+

I actually did the chicken at 400 indirect on the akorn. The 225 was for the butts on the Mini. these were 2 separate cooks, I just didnt upload the pics until today.

Thanks though!

[aawa]

Originally Posted by TrueBlueEagle

I actually did the chicken at 400 indirect on the akorn. The 225 was for the butts on the Mini. these were 2 separate cooks, I just didnt upload the pics until today.

Thanks though!

Ahhh nice.

The food looks great.

have you thought about ramping up the heat a little on the butts? 275ish and it cuts cooking time down considerably and you end up with the same great product.

[TrueBlueEagle]

Originally Posted by aawa

Ahhh nice.

The food looks great.

have you thought about ramping up the heat a little on the butts? 275ish and it cuts cooking time down considerably and you end up with the same great product.

Thanks! Yeah I've tried them at 250, with the occasional bump up to 275. I dont have any one certain way that I always cook them. Just change it up based on the time alotted. In this case I was cooking for lunch the next day at 12 so I put them on around 1 am. I dont have any scientific reasoning, and honestly can't really taste much difference between temps, but I think its just a mind game about that extra low and slow that I enjoy. When I first started Que'ing I was always told 225 for low and slo, and it just became a mental thing I guess. So when I have the time I like doing them as long as I can at 225. I did read an article somewhere about 225 being better for breaking down the fat and collagens within the meat over that extended time, rather than quicker at 275. all personal preference I guess!

[TrueBlueEagle]

Originally Posted by aawa

Ahhh nice.

The food looks great.

have you thought about ramping up the heat a little on the butts? 275ish and it cuts cooking time down considerably and you end up with the same great product.

Oh also, with the way I've built my mini WSM, i have trouble maintaining 275...So when Im cooking them hot and fast I do that on my Akorn. I think every grill has it's temps it likes to stay steady at and on the mini 225 is just the easiest to set.

[aawa]

Originally Posted by TrueBlueEagle

Thanks! Yeah I've tried them at 250, with the occasional bump up to 275. I dont have any one certain way that I always cook them. Just change it up based on the time alotted. In this case I was cooking for lunch the next day at 12 so I put them on around 1 am. I dont have any scientific reasoning, and honestly can't really taste much difference between temps, but I think its just a mind game about that extra low and slow that I enjoy. When I first started Que'ing I was always told 225 for low and slo, and it just became a mental thing I guess. So when I have the time I like doing them as long as I can at 225. I did read an article somewhere about 225 being better for breaking down the fat and collagens within the meat over that extended time, rather than quicker at 275. all personal preference I guess!

That makes perfect sense. Whenever I do overnight cooks so it is ready for lunch I cook low and slow as well. And it is definitely all by preference.

[cb25]

That chicken stock has me drooling (as does it all...).

Nice cook!

[sliding_billy]

Great looking food.

[Big M1ke]

Excellent looking grub there