First Meat on ECB

Discussion in 'Roll Call' started by acklin123, Dec 2, 2007.

  1. acklin123

    acklin123 Newbie

    Hey you'all
    Cooked my first chunk of meat last night. A huge piece of pork tenderloin. Used a rub recipe from a local Church cookbook called "TNT rub". turned out great. Smoking two whole chickens today. having a problem getting the inside meat temperature to 180 but am up to 168 an still smoking. Looking at purchasing a barrell (horizontal) smoker with the fire box underneath and in the center. It is made by a guy in Palestine Arkansas. I figure it is best to start on the ECB to learn the ropes. If any one wants the rub recipe, let me know.
  2. i would pull the chickens now before they dry out
  3. deejaydebi

    deejaydebi Smoking Guru

    Glad your first meat smoke went well! Always a great feeling. I would also pull those chickens now!
  4. acklin123

    acklin123 Newbie

    Thanks....I just pulled them and they are good and moist on the inside. temp never did get above 172 and I smoked them fr 5 hours. Is chicken harder to smoke than other meats?
  5. cheech

    cheech Master of the Pit OTBS Member

    Hey if the recipe is good please do share. Always looking for the next recipe
  6. acklin123

    acklin123 Newbie

    2 Cups sugar
    1/2 C. salt
    1/4 C. paprika
    2 T. Black pepper
    2 T. Chili powder
    2 tsb. ground cayenne pepper
    2 tsb. dry mustard
    1 tsb.ground cinnamon
    Hot red pepper to taste

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