Originally Posted by hardslicer
Master......beautiful pics and well done.......can you give us newbies who are always eager to learn an idea of your rub recipe and cooking temp/time for that chicken?
Hi hardslicer, sure no problem, and thank you. I kept the temp at a dead 225*. We were having a rain storm midway
through and I had to battle an extreme temp drop. I re-stoked and got it back up in short order. It took three hours
for the bird and about 1 hour for the ABT's. The rub I use is a variation of Jeff's rub. I bought it and tinkered with it
until I zero'd in on the flavor I like. (Hint: brown sugar is your friend, but not your best friend and pappy will always be
Oh, BTW, if you saw my ECB in the thread for Show Your Pit, I mentioned I was hoping my wife would get me a bigger
rig for my Birthday. She is the coolest of the cool, I got it. I will be unveiling it shortly....stay tuned my friends...Thanks