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  1. tropez

    Pulled Chicken?

    Wow, that's much much longer than I have ever gone.  My brine was as follows: 1/4 cup salt 2 tbsp sugar 2 quart cold water Then based on what was going in the brine: Whole Chicken (4 pounds) - 4 to 12 hours Chicken Pieces - 1 to 1 1/2 hours Whole Turkey - 1 to 2 days Turkey Breast - 5...
  2. tropez

    Friday morning pork butt

    What temp is your target?
  3. tropez

    Yoder 640 damper

    So, the jealousy I feel right now Is hard to put into words...
  4. tropez

    Pulled Chicken?

    Great tips, thanks. I always brine my chicken before cooking. It's Interesting that you have the breasts in the brine for that long though. The notes/guide I had for chicken pieces were to brine for 1.5 hours. I guess sitting the he brine longer is a good thing and can only add to keeping it...
  5. tropez

    Pulled Chicken?

    Yeah, I know, but I like the conversation, it adds to the community I feel. Most all of this stuff can be found online via Google but it's the conversation with others where I find the enjoyment and the usefulness of these sites.
  6. tropez

    Smoked my first bologna

    I've been smoking bologna for ages. Too bad bologna is a nickname for something else I enjoy. Where do you find bologna like that? Butcher shop?
  7. tropez

    Pulled Chicken?

    You're killing me smalls! 
  8. tropez

    Pulled Chicken?

    Thanks for the tips. For some reason, the breasts and thigh quarters are always much cheaper around here vs. the whole chicken, very odd in this market. I may try the mayo route, or just try my go-to olive oil method as well. It's only chicken, I may just give it a go and see how things turn out.
  9. tropez

    Friday morning pork butt

    I've only done a few butts. The 7lb one I did took almost 14 hours, but I was at a lower temp than you (225 if I recall). I cranked the heat up a bit the last 2 hours to try and get some bark, not sure if that's good or not but it seemed to work. I didn't foil, I didn't spray, I just left it...
  10. tropez

    My smoker - Any suggestions?

    Question #1 - What unit (brand/model) is that? Question #2 - Anything you feel is lacking?
  11. tropez

    Pulled Chicken?

    Hey all. I want to try and eat a little healthier while smoking my own food so I'm trying to cut down on the fatty meats a bit. Usually I default to pulled pork for my cheap lunch meals but I think I want to try and do the same with chicken. I'm thinking of using white chicken breasts, no...
  12. tropez

    Hi Beginner here

    What models are you looking at? Any questions, fire away, we're here to help.
  13. tropez

    Yoder 640 damper

    Thanks! I'm very excited, I feel like I graduated to the big boy club by upgrading from a Traeger to the Yoder. The Traeger/Rec Tek/GMG all seem like the same class of machine (look similar, sound the same when running, pretty much the same fit and finish) but to me, the Yoder/FE/MAK lines...
  14. tropez

    Some like it hot, some not!

    It's nuts, chicken thigh/leg combos and split breasts are always on sale for like $0.99 per lb around here, but if you want the whole chicken, it's at least $1.99 per lb or so. You would think the parts would cost more to process. /shrug
  15. tropez

    Traeger Thick Cut KC Strips

    I have.. My microwave My oven My George Foreman Grill My smoker (again, soon) That's it baby! From the youtube video's I've seen of the Yoder searing, I won't have any issues using this pellet pooper as a hybrid smoker/griller (at least I hope). Nice list of items though, sounds like you...
  16. tropez

    As Promised...

    Budget for this project?
  17. tropez

    Traeger Thick Cut KC Strips

    Where do I load that charcoal in my Yoder? HAHA!
  18. tropez

    Traeger Thick Cut KC Strips

    My Traeger sold last week, my Yoder YS640 should be here by next weekend, that is coming with grillgrates from the factory. I almost picked up a pair for my Traeger before I decided to sell it. Looking forward to those, I like the high-heat grilling to get those sears, I can only see things...
  19. tropez

    My Traeger Pork Butt

    Thanks, I used the same logic as with the ribs, rub, then a big a$% layer of brown sugar, then a bit more rub, then wrap it and let all that soak it overnight. Then when I put it on the smoker that layer of brown sugar turned the tops like that over the long smoker period. Then it got all mixed...
  20. tropez

    My Traeger Pork Butt

    Yep, I pulled at 195 (if I recall) and it was a bit tough to pull. I later read about 205, next time though!
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