I had been away from the pit for a few weeks due to rain, cold and other things to do. I was planning on smoking a butt saturday even though rain was forecast . I pulled the smoker into the covered part if the deck and thought let it rain.I had a 8lb butt in the freezer so thawed that, rubbed it down, and injected with apple juice and put in the fridge for an overnight rest. If I am cooking anyway decided I needed something else for the pit so went to the store and bought some gigantic skinless chicken breasts. Saturday morning it was raining but having the smoker under cover was awesome. here is the butt after it's overnight rest
Got it going with a combination of hickory chips in the smoke box and apple pellets in the amnps tray. later in the day I put on some brisket trimmings for burnt ends and the chicken breasts.
The day went great even though it poured rain. When the burnt ends were nearly done I put them in a foil pan with apple juice, honey and maple syrup, then back on the smoker for about 1.5 hours, pulled them, coated with butter and brown sugar then under the broiler for two minutes. they were incredible chunks of candied beef. Didn't even last long enough to get a picture.
Next off was the chicken. The way to avoid rubbery chicken skin is No skin.
Finally got the butt to 200 IT. but it didn't probe easy so I let it go to 205 IT.
This is my second butt and the first one the bark was disappointing. Not this one. After wrapping for about 1 hour it was great. pulled really easy and tasted wonderful. After pulling I hit it with some of SoFlaQuers finishing sauce. Now that is heaven on a bun.
all in all a really enjoyable day and will be eating good for a while.
Thanks for looking
Big Glenn
Got it going with a combination of hickory chips in the smoke box and apple pellets in the amnps tray. later in the day I put on some brisket trimmings for burnt ends and the chicken breasts.
The day went great even though it poured rain. When the burnt ends were nearly done I put them in a foil pan with apple juice, honey and maple syrup, then back on the smoker for about 1.5 hours, pulled them, coated with butter and brown sugar then under the broiler for two minutes. they were incredible chunks of candied beef. Didn't even last long enough to get a picture.
Next off was the chicken. The way to avoid rubbery chicken skin is No skin.
Finally got the butt to 200 IT. but it didn't probe easy so I let it go to 205 IT.
This is my second butt and the first one the bark was disappointing. Not this one. After wrapping for about 1 hour it was great. pulled really easy and tasted wonderful. After pulling I hit it with some of SoFlaQuers finishing sauce. Now that is heaven on a bun.
all in all a really enjoyable day and will be eating good for a while.
Thanks for looking
Big Glenn
