Practice for the MI Practice Cook

crewdawg52

Master of the Pit

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Feb 7, 2007

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Brighton, MI

• Mar 29, 2008

• #1

Practice cook for the GLBBQA practice cook in Apr. Some thighs brined over night, trimmed, injected, toothpicked (cant find my pins), and rubbed (under skin). In the Kettle with a chunk of cherry at 1705 hrs for about 1:45.



More to come.

 

bb53chevpro

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Dec 29, 2007

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• Mar 29, 2008

• #2

Looks like a great start. Waiting for a progress report.
Andy.

 

capt dan

Gone but not forgotten. RIP

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Nov 2, 2007

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• Mar 29, 2008

• #3

Looks like a good start. Chicken is my weakness, thats what I need practice on.I think I can hold my own on the Butts, and ribs.After todays Brisket cook, I am feeling pretty good about that too!

 

crewdawg52

Master of the Pit

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Feb 7, 2007

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Brighton, MI

• Mar 30, 2008

• #4

Finally was able to get on the computer to download the last pic (the mrs was wrking on taxes). Oh well, here it is. Came out of the Kettle at 1846 hrs for a total of 1:41 at 240*-250* and an internal temp of 166*. Tasty, but will take out at 164*.