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Carolina Pulled Pork Barbecue + Smoked Chicken Fajitas w/q-vue

post #1 of 23
Thread Starter 
This morning the bad weather mysteriously broke, so we took advantage of it. Made a dual combo of my Carolina Pulled Pork Barbecue and a side of Smoked Chicken Fajitas.

I found the birds at .99 cents/Lb. Thought that was a good deal until my wife said they were .69 last week. Oh well. I was gone on a trip last week. Found a Pork Butt for .89 cents/Lb and that- my friends- around here is a good deal.

Rubbed the butt with my standard PPB rub minus the sugar this time. Wanted to try something new, and slow up the bark formation.-

Four hours in, stalled at 150F. No worries. The plan was to put in the chicken (naked) for an hour to give it a kiss of the hickory, then into the oven for the remainder of it's cook. I was smoking the Butt at 250F steady on hardwood briquettes and hickory. The usual OJ spritz.

After an hour of hickory, the bird went into the oven at 375F to finish the cooking. Meanwhile, prepped the fajita sides. Avocado, tomato, salsa, lime, cilantro. On the left the onions and green peppers get sauteed. On the right, the PPB finishing sauce is simmering down.-

The bird is perfectly done and juicy at 175F internal.

Sliced her up, and loaded the goods onto hot flour tortillas. Here's one with leg meat, the avocado is buried under there somewhere....

Almost nine hours later, she's done. Averaged 240F for the duration. This was a long one, I usually barbecue my pulled pork at 300F. No worries, today was try-something-new-day.

Let it rest for 20 minutes then started pullin'. As always so soft, so juicy. I liked the thinner bark without the sugar on the rub. After I pulled it, I poured the finishing sauce on it before I could take a pic. Made the meat look dark....but it is all good.

Even after the fajitas, I had to have a sammie. That was hours ago, though... Didn't have any coleslaw in the house, but that's okay....it was still great. Here's a pic-

Thank you very much for taking the time to look at my cooking. I hope you enjoyed it!
post #2 of 23
You're killing me Rivet. Congtrats on a great smoke, and thanks for sharing the Q View. You're welcome on my patio anytime.
post #3 of 23
Looks absolutely delicious Rivet.
Definitely a job well done. Got some leftover smoked leg quarters in the fridge, I think you just inspired me to make a chicken fajita so thanks for the pics and thanks for making me hungry.
post #4 of 23
Great looking grub my friend. Did the chicken retain any of the smoke flavoring with only an hour?
post #5 of 23
Thread Starter 
Hi Vol....yes it did. It wasn't supposed to have a heavy smoke flavor - my wife really doesn't like it too heavy. No big pink smoke ring, no real depth. Just a "kiss" of smoke. Real nice. You and I would think it too light, but there is plenty smoke there. This is a definite do-again.
post #6 of 23
post #7 of 23
The food looks great, but something you posted caught my eye. You spritz wit OJ ... do you spritz the butt or the bird, and is it 100% straight OJ or do you have a 50:50 mixture w/water? Love the way the pulled results looked!
post #8 of 23
Thread Starter 
Spritz'd the butt with no-pulp orange juice- pulp clogs the gun- after the first hour. I always use no pulp straight OJ for my PPB. No reason other than that's the way I learned from old timey North Carolinians.

I didn't spritz the bird because it was going into the oven after the first hour. My wife wanted a "naked, un-fluffed, hickory-kissed" chicken for her fajitas, and that is what I delivered.

She loved it, by the way.

Thanks for your appreciation!

post #9 of 23
What a great looking smoke. That chicken looked absolutely perfect!
post #10 of 23
I just love getting on here at 4:30 or so in the morning. Just looking at the pics makes me start drooling in my coffee!PDT_Armataz_01_11.gif
post #11 of 23
Goog looking grub Rivet. I haven't tried the OJ spritz, but that is a good thought. Thanks for sharing.

points.giffor a great looking smoke!
post #12 of 23
All I can say is YUMMO. PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifpoints.gif
post #13 of 23
that is some beautiful Q-view, rivet! thanks for sharing! the pork butt looks absolutely perfect - may have to try the OJ mop sometime! glad to hear you had success leaving the sugar out of the rub.

as for the fajitas, all i can say is YUMMO! very, very nice looking checken and outstanding finished product. you ARE the man, my good friend!
post #14 of 23
I mainly use OJ for my PP. Also like Pineapple Orange juice. I like to use teriyaki instead of mustard then add the rub. Gives a nice orange color and I like what it adds to the meat.

Rivet Great looking Qview there. Points to you. PDT_Armataz_01_41.gif
post #15 of 23
It all looks very good. I'll have to give the chicken fajitas a try some time soon.
post #16 of 23
Nice job Rivet. Good looking meal.
post #17 of 23
Awesome Rivet!

One question though...who has chicken fajitas as a SIDE dish. LOL That's a main course for me my friend.

post #18 of 23
Great lookin smoke Rivet....love that PP!!!
post #19 of 23
Great lookin stuff there Rivet.
post #20 of 23
This is good info to know. My wife does not like a heavy smoke flavor on her chicken either. Your bird came out looking perfect. You didn't use a marinade on it or brine it did you? My wife is a picky eater.. so can't really experiment with her, and my son will say anything is good as long as it is meat,more like his dad. lol
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