Attempted my firs shoulder, couple of days ago, and decided to go with the Weber kettle instead of the ECB. Used an all purpose rub that I tweaked a little, and have grown to love it. Split and quartered a chicken as well just for fun. Half of it got the All Purpose Rub and the other got a Beer can Chicken rub from McCormick.
The shoulder came out ok but it wasn't as tender as I hope it would be. I haven't yet perfected using the kettle, and tends to run hot. Could the increased heat possibly contribute to not getting as tender as I expected it too?. Note: it did not get a good amount of rest time 45 min tops due to a hungry bunch of kids and adults at my house. It was juicy, and all in all turned out to be a success. The bark was outstanding.
How is the best way to maintain heat on the kettle? I use the minion method as I have read to do, and usually get around 5 hrs or so of smoke time before I have to add more charcoal. Is a full chimney too much to start with?
Sorry no money shot in the chicken, it probably turned out the best and was devoured before I could get any pics.
All purpose rub Chicken:
Beer Can chicken:
The shoulder came out ok but it wasn't as tender as I hope it would be. I haven't yet perfected using the kettle, and tends to run hot. Could the increased heat possibly contribute to not getting as tender as I expected it too?. Note: it did not get a good amount of rest time 45 min tops due to a hungry bunch of kids and adults at my house. It was juicy, and all in all turned out to be a success. The bark was outstanding.
How is the best way to maintain heat on the kettle? I use the minion method as I have read to do, and usually get around 5 hrs or so of smoke time before I have to add more charcoal. Is a full chimney too much to start with?
Sorry no money shot in the chicken, it probably turned out the best and was devoured before I could get any pics.
All purpose rub Chicken:
Beer Can chicken:
