Labor Day Sunday. Had to smoke something. Got a couple pork butts for 1.29 a pound. Froze one. Also had some leg quarters in the freezer I got a couple weeks ago for .47 a pound.
Nice 7.24 pounder.
Nice fat cap for a change.
The rub ingredients.
Love all the colors.
Cross hatched the fat.
Then I rubbed my butt.
Wrapped it in plastic wrap and into the fridge for the night.
The next morning it looks and smells wonderful.
Did 3 chicken quarters with the leftover rub and did the other 3 with SPOG. I added some baking powder to the rubs to see if I could get a crispy skin at low temps.
Perfect temps all the way across.
Brought it to 250°. Dropped to 225° after loading the butt.
TBS. So thin the camera could hardly see it.
After 6 hours it's looking pretty good. Sitting at 165° IT.
Starting to get some nice bark going. Spritzed it with some rum and AJ.
Chicken went 2 1/2 hours. The skin is definitely crispier using the baking powder. Not crisp like baked or fried but not rubbery at all. I may have used too much. It dries out the skin and I think it keeps the fat from coming to the surface.
Both chickens tasted great.
After 12 1/2 hours I was up to 195°. I wanted 205° but it was getting late and the natives were getting restless without food.
Great bark. I did not foil at all. Could be why it took longer than usual.
Bone slid out fairly easy. Didn't fall out. It may have if I could have reached 205°.
Pulled apart pretty easy for the most part. Had some parts that were probably better for slicing.
It was quite delish and the natives were happy. As were they Monday and Tuesday and probably tonight too.
Thanks for watching.
Nice 7.24 pounder.
Nice fat cap for a change.
The rub ingredients.
Love all the colors.
Cross hatched the fat.
Then I rubbed my butt.
Wrapped it in plastic wrap and into the fridge for the night.
The next morning it looks and smells wonderful.
Did 3 chicken quarters with the leftover rub and did the other 3 with SPOG. I added some baking powder to the rubs to see if I could get a crispy skin at low temps.
Perfect temps all the way across.
Brought it to 250°. Dropped to 225° after loading the butt.
TBS. So thin the camera could hardly see it.
After 6 hours it's looking pretty good. Sitting at 165° IT.
Starting to get some nice bark going. Spritzed it with some rum and AJ.
Chicken went 2 1/2 hours. The skin is definitely crispier using the baking powder. Not crisp like baked or fried but not rubbery at all. I may have used too much. It dries out the skin and I think it keeps the fat from coming to the surface.
Both chickens tasted great.
After 12 1/2 hours I was up to 195°. I wanted 205° but it was getting late and the natives were getting restless without food.
Great bark. I did not foil at all. Could be why it took longer than usual.
Bone slid out fairly easy. Didn't fall out. It may have if I could have reached 205°.
Pulled apart pretty easy for the most part. Had some parts that were probably better for slicing.
It was quite delish and the natives were happy. As were they Monday and Tuesday and probably tonight too.
Thanks for watching.
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