Practice for the MI Practice Cook

Discussion in 'Poultry' started by crewdawg52, Mar 29, 2008.

  1. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Practice cook for the GLBBQA practice cook in Apr. Some thighs brined over night, trimmed, injected, toothpicked (cant find my pins), and rubbed (under skin). In the Kettle with a chunk of cherry at 1705 hrs for about 1:45.



    More to come.
     
  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks like a great start. Waiting for a progress report.
    Andy.
     
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Looks like a good start. Chicken is my weakness, thats what I need practice on.I think I can hold my own on the Butts, and ribs.After todays Brisket cook, I am feeling pretty good about that too![​IMG]
     
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Finally was able to get on the computer to download the last pic (the mrs was wrking on taxes). Oh well, here it is. Came out of the Kettle at 1846 hrs for a total of 1:41 at 240*-250* and an internal temp of 166*. Tasty, but will take out at 164*.
     

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