- May 30, 2017
- 29
- 27
I feel like I've been hearing a lot about this lately, and given the moratorium on Pork/Brisket that my wife has given me until we return from our trip to KC, I figured this gave me a good excuse to fire up the smoker.
Brined the 9lb bird in TIp's brine. After 6 hours in that I pulled it off and removed the spine, breast bone and the ribs.
Also, this was my first cook with my new BBQ Guru PartyQ that arrived one day early (pleasant surprise). After firing up the smoker I rubbed down the bird with Jeff's Rub.
Ran the smoker at 350. The PartyQ was consistently 9 degrees above my usual thermo. Based on placement I was fine with that. For the first run I was very pleased with how consistent the temp stayed. Total cook time ended up being about 2:30. I was pleased with the way the bird looked.
Man, was this a meal my family will be wanting me to recreate. As many people have reiterated in their posts, TIp's brine keeps the bird good and moist and has great flavor. Also, hats off to Jeff. This rub is so versatile and the sweetness in the initial bite that had a little heat as the food went down was delicious. I'd recommend this brine/rub combination to anyone.
A pan of campfire potatoes with carrots and broccoli covered in cheese rounded out the meal.
Brined the 9lb bird in TIp's brine. After 6 hours in that I pulled it off and removed the spine, breast bone and the ribs.
Also, this was my first cook with my new BBQ Guru PartyQ that arrived one day early (pleasant surprise). After firing up the smoker I rubbed down the bird with Jeff's Rub.
Ran the smoker at 350. The PartyQ was consistently 9 degrees above my usual thermo. Based on placement I was fine with that. For the first run I was very pleased with how consistent the temp stayed. Total cook time ended up being about 2:30. I was pleased with the way the bird looked.
Man, was this a meal my family will be wanting me to recreate. As many people have reiterated in their posts, TIp's brine keeps the bird good and moist and has great flavor. Also, hats off to Jeff. This rub is so versatile and the sweetness in the initial bite that had a little heat as the food went down was delicious. I'd recommend this brine/rub combination to anyone.
A pan of campfire potatoes with carrots and broccoli covered in cheese rounded out the meal.