Ok folks, I received the New Rec Tec grill on Tuesday and put it together and did a burn in.
So I decided to do a couple of yard birds for the maiden voyage (as secondhand smoker calls it
).
I did one with Jeff's Original Rub and one with his Jeff's Texas Rub. I cut out the backbone and removed the skin as my wife and I do not care for the skin, and I felt that getting the rub onto the meat rather than the skin (which we were going to throw out anyway) was a good plan. But beware as the skin holds the thighs and legs onto the bird after spatchcocking.
Here is the Texas Rub
Here is the Original Rub
And here they are a couple of hours in with the TBS being applied....it is not a fuzzy picture what you are seeing is the smoke - gotta love the Rec Tec.
Here it is off the smoker resting for a bit.
First the Texas Rub.
And the Original Rub
Here it is plated up with Potato Salad and Broccoli Au Gratin.
Sue and I tasted both and agreed that we like the Original Rub best.
I used the Lumberjack 100% Pecan pellets for this cook, that I bought from Dicks on sale for $9.99, as part of the 220 pounds of a mixture of 100% Cherry, 100% Pecan, and Competition blend (Got the competition for $8.99).
I ran the smoker up to temp while I prepped the yard birds and then threw them on and lowered to extreme smoke mode for an hour and a half, then went to 235 for the duration and it only took 4 hours to get to 165 degrees internal temp. One was 4.5 lbs and the other was 5 lbs.
Overall it was a pleasure cooking on the Rec Tec, the hardest part of the cook was the yard bird prep.
I put my DOT thermometers in with the ones supplied with the smoker and there was only a few degree difference and it ran rock solid!
Sunday I am going to do one rack of Baby Back extra meaty ribs and a rack of St. Louis style ribs 3-2-1, so stay tuned for that cook. Have never done the St. Louis style ribs before so it should be interesting.
Thanks for Lookin'
John
So I decided to do a couple of yard birds for the maiden voyage (as secondhand smoker calls it
).I did one with Jeff's Original Rub and one with his Jeff's Texas Rub. I cut out the backbone and removed the skin as my wife and I do not care for the skin, and I felt that getting the rub onto the meat rather than the skin (which we were going to throw out anyway) was a good plan. But beware as the skin holds the thighs and legs onto the bird after spatchcocking
.Here is the Texas Rub
Here is the Original Rub
And here they are a couple of hours in with the TBS being applied....it is not a fuzzy picture what you are seeing is the smoke - gotta love the Rec Tec.
Here it is off the smoker resting for a bit.
First the Texas Rub.
And the Original Rub
Here it is plated up with Potato Salad and Broccoli Au Gratin.
Sue and I tasted both and agreed that we like the Original Rub best.
I used the Lumberjack 100% Pecan pellets for this cook, that I bought from Dicks on sale for $9.99, as part of the 220 pounds of a mixture of 100% Cherry, 100% Pecan, and Competition blend (Got the competition for $8.99).
I ran the smoker up to temp while I prepped the yard birds and then threw them on and lowered to extreme smoke mode for an hour and a half, then went to 235 for the duration and it only took 4 hours to get to 165 degrees internal temp. One was 4.5 lbs and the other was 5 lbs.
Overall it was a pleasure cooking on the Rec Tec, the hardest part of the cook was the yard bird prep.
I put my DOT thermometers in with the ones supplied with the smoker and there was only a few degree difference and it ran rock solid!
Sunday I am going to do one rack of Baby Back extra meaty ribs and a rack of St. Louis style ribs 3-2-1, so stay tuned for that cook. Have never done the St. Louis style ribs before so it should be interesting.
Thanks for Lookin'
John
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