EK
"I" have the same plan for the day, or should i say i have been informed of my plan. Anyway yours is already looking better than mine. Got the bird out this am after 2 days in the fridge, still a little solid. Working on that now. i am going to use coke for mine, and maybe a "splash" of Jack Honey.
I never trust the pop ups, i use a little more current technology. A probe attached to wire has not steered me wrong yet. Cant wait to see the finished product!
BBQ is just smoke and beers!
Usually more beers than smoke.
I can do that probe/wire thing - and are we bringing the core to 160?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Nope - looked it up and they're recommending 180
soooo...
anyway - it's on and probed...
I couldn't resist throwing on some drumsticks along with it - (backup plan)
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
It's a chart I found in a book so long ago I can't remember but I saved it to my desktop and I've been referring to it for years - does sound kinda high though doesn't it?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Well DUH!? My team cook does fantastic poultry all the time - I'll text him right now...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
well the serv-safe temp for poultry is 165*F. I imagine if the chicken didnt dry out you could bring it to 180 + and have pulled chicken. I would be afraid it would dry out tho, unless it was brined. sounds good on askin your buddy
Pesh just called back - pull at 158 - wrap in foil and let coast on the counter for an hour or so with a probe - says it's will climb over 160 usually and stay very moist... pays to ask... think I'll stick mine back on foiled for about 30 minutes...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Here's the whole Beer Butt Chicken (less one leg) and yes! - It was delicious.
I used 100% Apple Juice half can in a pop can instead of beer and the hint of apple was excellent. Also sprayed it down about every 30 minutes with half apple juice and half water.
bon apetete!
I think that's french for "pardon my reach" ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)