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You can prob wrap them in some bacon that would help keep them moist. Whenever i do halved or whole chicken the only part that ever get dry is the breast and it only sometimes and that being a tad dry doesnt bother me because i like to pick the meat from everywhere else on the bird anyways!
Both pork butt and brisket to me seem to be a bit unpredictable time wise. I just had a 4lb butt go 10hrs at 250° and still didnt get threw the stall. Anymore i smoke to the stall then foil it to me is just a little more predictable. As of putting them on at the same time i def would start both...
The chicken was prepacked with a rub already on it. All it said on the packing was bbq rub. The rub wasent very heavy more like a lite dusting and to my surprise it was actually pretty good not very salty at all and just a tiny bit of heat
I normally pickle 90% of my jalepenos but i was saw that everyone on here makes these abts. Now i know why they make them!!! And we do alot of chicken around my house my kids refuse to eat red meat (2 girls ages 3&5). My wife and i love to use whatever smoked chicken we have left over and make...
Well there it is my sat. Dinner. The abts were out of this world i never had them before and did not realize how great they are. They will def ve a once a week thing from now on. For the chicken, my smoker had a mind of its own today and did not want to get up over 250 no matter what i did so at...
Smoking some halfed chicken i picked up this morning. one with spog and the other came with a rub already on it from the store, so i figured why not try it also gonna throw on some abts with fresh jalepenos from the garden. Simple cream cheese sharpwhite chedder and bacon
Pulled it at two hours. And the fiancé had one slice. I ate the rest lol chuck roast is resting will post pics soon. And I have a lot of farms that's hunt I'll have to see what they have. I have three apple trees from my buddy who had to cut them down due to building his house. Just never took...
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