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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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05-08-2016, 08:13 PM | #1 |
is one Smokin' Farker
Join Date: 11-09-15
Location: Pendleton, IN
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Poultry on PBC and a busted brisket
Poultry first. Did it all hot. I fired up a full chimney of lump with cherry wood and left the lid cracked for whole cook till breasts hit 170 or so (overshot a tad). Only took 45 minutes. Chicken seasoned comp pork n chicken. Wings with straight HDD. For those not in the know....these are not standard PBC practices, but dang if everything didn't come out just great in half the time anyhow!
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05-08-2016, 08:16 PM | #2 |
is one Smokin' Farker
Join Date: 11-09-15
Location: Pendleton, IN
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05-08-2016, 08:18 PM | #3 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Great job looks really moist.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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Thanks from:---> |
Tags |
chicken, chicken wings, Chili, Oakridge Rub, PBC |
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