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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