Open Championship Pulled Pork and Chicken

soonersmokering

Fire Starter

Original poster

Jun 14, 2013

57

12

Tulsa,OK

• Jul 20, 2013

• #1

Thought I'd grace the Brits with good old souther hospitality for the oldest golf championship in the game. Check out that dad gum money muscle it's the size of a freakin tenderloin!

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• soonersmokering
• Jul 20, 2013

Beast weighs 13#

 

soonersmokering

Fire Starter

Original poster

Thread starter

Jun 14, 2013

57

12

Tulsa,OK

• Jul 21, 2013

• #2

Mustard massage and dry rub coating.

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• soonersmokering
• Jul 21, 2013

 

soonersmokering

Fire Starter

Original poster

Thread starter

Jun 14, 2013

57

12

Tulsa,OK

• Jul 21, 2013

• #3

First attempt at cupcake chicken, ended up using a muffin pan instead fits chicken thighs better. Made them jerk style with an Asian marinade, teriyaki sesame seed.

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• soonersmokering
• Jul 21, 2013

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• soonersmokering
• Jul 21, 2013

Skin was rubbery, I think the bite through skin is overrated. Scraping the fat from the inside of the skin is a pain in the butt. Great flavor though, the pan keeps the chicken super moist and shapely. This will become a go to for sure, very easy to cook and quick. Total time around 2-1/2 hrs on the grill around 275F.

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• soonersmokering
• Jul 21, 2013

Glazed with a sauce I whipped up from the pork drippings, out of this world!

 

soonersmokering

Fire Starter

Original poster

Thread starter

Jun 14, 2013

57

12

Tulsa,OK

• Jul 21, 2013

• #4

Here's the finished pork butt. Smoked for 8 hrs then 4 hrs wrapped in foil and apple juice tent liquids, provided an amazing base for a BBQ sauce. After 12 hrs and 200F internal temp, wrapped the butt in a towel and into the cooler for storage until dinner.

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• soonersmokering
• Jul 21, 2013

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• soonersmokering
• Jul 21, 2013

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jul 21, 2013

• #5

It all looks great from here.

Kat