half chickens

[Frank_Cox]

doing up some half chickens today for fourth of july. I already brined these chickens in my brine that I have posted in poultry section and the ugly drum smoker is already fired up drive way.

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[Frank_Cox]

I am using the poultry rub from oak ridge barbeque out of Kearney Missouri

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[Frank_Cox]

On the drum!

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[SoloQue]

Good looking bird! Do you oil them before adding the rub?

[Frank_Cox]

Thanks soloque!
I don't, never been into the oil thing. i do use some parkay tho during the smoke.

[smokendink71]

[Frank_Cox]

after soloques oil question, I decided to try it. I use a clean bug sprayer for spritzing, not used for anything but spritzing the que. I mixed up some apple juice with equal part of water and added some EVOO and some apple cider vinegar to it. what do ya think? I used it so we will see if it is worth it.....

[SoloQue]

most of my poultry gets the EVOO massage before going on the grates. I have seen though that the skin can darken a bit too soon if my temps spike so I keep some foil hats ready just in case. I have scored well on appearance for the bird but texture has evaded me. I'm thinking the parkay with higher temps towards the end of the cook just might get me over that milestone.

[Frank_Cox]

That is the way we do it. I have always used strait apple juice in the past but i think it is also part of the reason we get a darker appearance so i cut it 50% with water now. I know since bubba has been doing the butter thing our appearance scores have improved for sure.

[Frank_Cox]

I forgot I used some peach wood chips in the drum today with a mix of royal oak briquets and Frontier Lump

[Frank_Cox]

Almost done!

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[Frank_Cox]

Todays sauce. This just came out a couple days ago. This is the sauce plowboys used in the American Royal in 2009 that helped them win the GC, or so they say on the bottle....I do like it!

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[Frank_Cox]

All I can say is wow.....

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[Frank_Cox]

Looks like Boss Hog chicken!

[Frank_Cox]

Plated

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[Frank_Cox]

Bite through skin....

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[smokendink71]

damn good looking yard bird there frank

[PvilleComp]

Really good looking birds Frank!

What temp were you running at to get the skin crispy?

[Frank_Cox]

Thanks PVille! i smoked at 240ish for 1.5 hours and then cranked it up to 275 for the last half hour.

[TuscaloosaQ]

well I had to work tonight at the refinery They brought in chicken and pork from dreamland and it tasted like SHAT!!!!!! 30 years ago when the old man owned the place it was the best. You could only get ribs and white bread that was it. Since he died it died also The ribs were so dry tonight if it had been raining I would have stood outside to eat them

[SoloQue]

I'm with you TQ, there was a time when those ribs meant something special. Now they might as well be a McDonalds, no soul left in the cooking just mass production .

[The Czar]

...we are doing lunch right?

[Frank_Cox]

Dcman, Hahaha, they are all gone!

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[PvilleComp]

Thanks Frank. Sorry to hear that TQ! It's a shame when a relay good joint goes downhill.

[The Czar]

You suck then. ;)