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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 06-27-2013, 09:09 AM   #1
Bigrolltide1877
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Default Boston Butt and Chicken Halves

Cooking a boston butt and a couple of chicken halves today. Using soaked cherry and pecan wood. (Warning picture heavy.)

Cutting the whole chicken into halves bout a 3.5 pounder.

Used a herb type rub.

Prepping the 4.3 pound bb yes is pretty small

Used a kansas city rub (My rub mix)

I ended up injecting the BB and i thought about putting some of the injection in the foil once i warp it im wondering how that would turn out.

Thanks for looking i will update once i throw um on the smoker later on today.
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Unread 06-27-2013, 09:13 AM   #2
Bluebird
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Looking forward to the final product photos.
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Unread 06-27-2013, 09:21 AM   #3
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Chicken halves is one of my favorite ways to do chicken. Share when you are done too
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Unread 06-27-2013, 09:41 AM   #4
Thermal Mass
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Sounds like you're off to a good start!
What are we cook'n on?
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Unread 06-27-2013, 10:06 AM   #5
Bigrolltide1877
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Quote:
Originally Posted by Thermal Mass View Post
What are we cook'n on?
Char Broil offset from walmart. works pretty good the only complaint i have is the temp gauge. It has the warm,ideal,hot gauge wished i would have payed more attention when i bought it. but im not complaing holds temps pretty good usually run it where the needle is straight in the middle. 225-250 range. but thats a guess.
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Unread 06-27-2013, 10:20 AM   #6
Thermal Mass
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I have a couple of these and they are very useful, especially for the price.




Or, just jump in and get a dual probe unit.




Keep the pr0n coming.
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Unread 06-27-2013, 04:11 PM   #7
Bigrolltide1877
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For some reason here lately every time i use kingsford it seems like it doesn't last as long as royal oak. Put the chicken on about 3:30 and man the Butt is looking good.
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Unread 06-27-2013, 04:54 PM   #8
DownHomeQue
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soaking wood?
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Unread 06-27-2013, 07:06 PM   #9
smokedawg
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I smell it in Holly Pond come bring me a piece neighbor!!! Hope they turned out well.
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Unread 06-27-2013, 07:53 PM   #10
Bigrolltide1877
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Finally got it all finished up. Sorry for the bad quality of the pictures. :(

Pork butt

Pulled Pork

Chicken

and finally the full plate


The chicken didnt turn out the way i wanted it to but i know what i did wrong. Overall it was very good.
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Unread 06-27-2013, 07:55 PM   #11
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Quote:
Originally Posted by smokedawg View Post
I smell it in Holly Pond come bring me a piece neighbor!!! Hope they turned out well.
I use to live out that way and i also went to school their. 9-12.
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Unread 06-27-2013, 08:19 PM   #12
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Looks like you are off to a good start.
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Unread 06-27-2013, 08:27 PM   #13
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Looks good, thanks for sharing
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Unread 06-27-2013, 08:43 PM   #14
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Does the bark need to be off the wood? I've heard it can cause a bitter taste.
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Unread 06-27-2013, 09:14 PM   #15
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Quote:
Originally Posted by Remi26 View Post
Does the bark need to be off the wood? I've heard it can cause a bitter taste.
I usually leave the bark on. Ive never had problems with the bark on i haven't got a bitter taste in the meat.

I really liked the combo of Pecan and Cherry but i wish it had a little bit more of a smoke flavor. but that's just me.
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