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Smoking St. Louis & Chick-N

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danceswithpigs

danceswithpigs

Newbie
Original poster
Jun 2, 2017
8
20
Indianapolis
Ahoy! I took a bunch of pix during my last smoke & figured I'd post a few. I'm firing up the Stick Burner tomoz & doing s'more St. Louis, burgers & a pork butt. (pix to follow).

Anyways... Made from scratch rub consisting of:
1TBS. Chili powder
1TBS. Garlic powder
1TBS. Onion powder
1TBS. Paprika
1TBS. Fresh Ground Sea Salt
1TBS. Brown Sugah
1TSP. Cayenne
1TSP. Fresh Ground Black Peppa

Remove membrane & rub liberally with yellow mustard. Coat with rub. Wrap in Saran. Fire up the box. (I use a chimney of Kingsford briquettes, tossing some split hickory sticks (dry) on top as needed). Wait for temp to balance 225°~250°. Slap her on.
2j65u2o.jpg

Spritz with Apple Juice [emoji]127822[/emoji] every 30-45 minutes (or whenever you can remember between beers [emoji]127866[/emoji]).

More to follow.
 
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3-2-1 method. For those unaware. On the smoke for 3hrs, wrap in foil for 2hrs...finish 1 hour on the sticks.
IMG_20170606_170321.jpg

Throw the Chick-N on with T-minus 2 hrs. I like the slaughterhouse brine (available on this site). I left out the celery seed, cause I figure... unless you're mashing it up into a paste, seeds & water ain't gonna do much besides absorb some of your brine. (No offense, the recipe is awesome!) [emoji]128077[/emoji][emoji]128077[/emoji][emoji]128077[/emoji]

I rubbed butter under the Chick-N skin & sealed it back together with A "hickory toothpick" (a splint of hickory used to keep the skin wrapped in place). A lot of folks recommend breast down to let the juice flow into the breast, but it looks A lot prettier finished on the backbone & if you soak in the slaughterhouse brine...I guarantee it's gonna be juicier than the gal you took to prom. [emoji]128526[/emoji]
IMG_20170606_170431.jpg
 
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At T-minus 20 minutes...mop with your favorite sauce. I used Stubbs "Sweet Heat" cause it doesn't have any artificial smoke & has a nice sweetness with a bit o' twang that balances gr8 with the dash of cayenne in the rub. [emoji]128293[/emoji]
20170606_180611_1.jpg
 
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Finished product. Can't wait till the sun comes up 2 do it all over again. Smoke ring almost completely throughout the rack. FOTB [emoji]128175[/emoji]. Sauce warmed on the hotplate of the smoker & drizzled with a side of tater salad. Laissez les bon temps rouler! (Let the good times roll!)
20170606_190638.jpg

20170606_191244.jpg
 
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