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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-01-2012, 06:00 PM   #16
This is not your pork!
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We couldn't make the chicken legs today in the afternoon because of thunderstorms, so we'll most likely do them tomorrow. Since they are already rubbed since yesterday evening and put in our largest casserole in the fridge, there will be no brining involved this time.
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Unread 07-02-2012, 04:16 AM   #17
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Well, the chicken legs are already cooking since about 1 hour. The IT is now at 151F, unfortunately the WSM is running a little too hot at around 356F, because it is very windy today, which makes temp control very hard (wind is a problem quite often here, which is why I am thinking of ordering an iQue 110).

So I am following the procedure of 1.5 hours, then some saucing, and another 30 minutes with all vents closed.

Should I reduce the cooking time from 1.5 hours due to the higher cooking temp?
Or should I sauce and close vents once IT hits 165F?
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Unread 07-02-2012, 05:49 AM   #18
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Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try
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Unread 07-02-2012, 06:02 AM   #19
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Quote:
Originally Posted by 2guystryin View Post
Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try
Which method do you use to brine your chicken?
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Unread 07-02-2012, 06:23 AM   #20
2guystryin
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2cups ac vinigar. 2 cups apple juice. 1/3 cup kosher salt. let sit for 2.5 hrs. always use apple wood. Rub smoke. and then brine myself with some beers.
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Unread 07-02-2012, 06:37 AM   #21
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Do you cut the backbone off? I usually do .. I can't tell if its been done from
.the photos
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Unread 07-02-2012, 06:46 AM   #22
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Ok, it's too late now, and it went utterly wrong!

I have no time right now, but I will post a full report with pr0n later.
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Unread 07-02-2012, 07:11 AM   #23
2guystryin
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my chicken.
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Unread 07-02-2012, 07:13 AM   #24
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Unread 07-02-2012, 08:15 AM   #25
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Quote:
Originally Posted by 2guystryin View Post
Yummy looking. I've only cooked chicken to make for pulled chicken sandwiches so far

Sent from my Galaxy Nexus using Tapatalk 2
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Unread 07-02-2012, 06:10 PM   #26
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Quote:
Originally Posted by This is not your pork! View Post
Ok, it's too late now, and it went utterly wrong!

I have no time right now, but I will post a full report with pr0n later.
My full report with pr0n is already up here. Please have a look, because I don't really know, how it could have gone that wrong.
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