So what you smoking tomorrow?

[fast freddie]

Cooked a brisket and a butt today. Tomorrow I will cook a standing rib roast and two dozen chicken thighs.

 

[fast freddie]

Cook your chicken until you hit 155*. Let cool to room temp. Then when you are ready, crank up the grill to about 350*and cook until you hit 165-170*.
If you sauce them, watch them closely, so they get a bit dark, but not burned.

 

[pne123]

I pulled it at !!pm when it hit 195. the water had boiled away and the smoker hit 300 but it is done. I read somewhere that this should have been fast. 3lbs for 7.5 hrs does not seem fast to me but I have to admit it tastes GOOD.

I will do it again but I will trim off WAY more of the fat. After 7hrs there is still alot not rendered out. Also will start earlier.

You can see 3 slabs of ribs were a hit. have a Q-view and finally the done product. i am out of JD so I am going to bed.

Till next time