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  1. njsmoker83

    First Whole Pig w/ Q

    Sorry took so long to write back.  The guy who taught me bought the 71 pound oinker on Thursday.  Brined it for a little.  No injection.  Rubbed it with oil, garlic, pepper, cumin.  And then had it cook over Lump on constant rotisserie from 900am-330pm.  Was probably the best thing I ever ate in...
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  3. njsmoker83

    First Whole Pig w/ Q

    Hey guys sorry havent been on in a while.  Been busy with kids and starting new job.  Doing big BBQ for my birthday today.  Cooking the following: Hot Dogs Hamburgers Chicken Wings (on WSM) Whole Pig (with help from someone) Enjoy the pics, more to come later. This is one hour in...
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  7. njsmoker83

    Smoking Boneless Whole Chicken

    just hit 160 (only one hour of cooking) so prob cause there were no bones or anything in it.  putting it on grill now.
  8. njsmoker83

    Smoking Boneless Whole Chicken

    got them on now... ill bring to 160 then on grill.  ill let you guys know. one more question, birds are a lot faster than meat (no stall or anythnig) right?
  9. njsmoker83

    Smoking Boneless Whole Chicken

    Thanks guys cant wait.  The chicken is always good off smoker but skin is nasty. Do you guys smoke it until a certain temp then put it on grill?
  10. njsmoker83

    Smoking Boneless Whole Chicken

    I watched the thread on the Wiki about deboning a chicken and I gave it a shot.  I have one that was a success and the other not so much. I put both of them in a pyrex dish with salt, pepper, rub and olive oil.  Letting it sit overnight and then tomorrow before they go on smoker I am going to...
  11. njsmoker83

    First Brisket

    well guys, it came out better than expected for my first one.  not as juicy as i thought but it was really really good.  I will have pics in the morning
  12. njsmoker83

    First Brisket

    I just foiled it, bark looks great
  13. njsmoker83

    First Brisket

    Well good thing for this site.  I would have thrown it away and called it a night but the temp is back up to 160 so i guess slow and steady, hopefully that is the last problem for the night.  I guess Ill be eating this around 3am lol
  14. njsmoker83

    First Brisket

    Yea when lump burns out maybe i will do that... Thermo is accurate and i checked temp in three spots
  15. njsmoker83

    First Brisket

    Temp was 164 is now 151... Is this normal or should I throw in towel and toss this thing.  WSM is still at 225
  16. njsmoker83

    First Brisket

    been in a stall at 163 for hour and a half lol just ate some of the ABT that came off they were my best yet ______________________ EDIT: Still in a stall.... been about two hours i would say.  Temp dropped a few degrees.
  17. njsmoker83

    First Brisket

    my buddy recommended it to me and i read it a few times on the site
  18. njsmoker83

    First Brisket

    hey guys, today I am doing my first Brisket (4.05 lb Flat).  I put it on a little earlier, fat side up over lump and pecan and apple wood chunks in my WSM 18.5.  I sprayed it with apple cider when temp was 110.  Im going to flip it at 135 and spray it again then leave it till 170 and flip and...
  19. njsmoker83

    Help w/ my first fattie

    I was very good.  My son and I ate it all in two days.
  20. njsmoker83

    Help w/ my first fattie

    Sorry took so long guys, been a very very busy 2 weeks.
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