Wrap your meat before you get into trouble, son!
Kick off the weekend party....
1/3 of a chimney lit - i usually keep it closer to the front, to not ignite the whole tray, but
oh well! i over-filled the water so i got that going. can always add more charcoal.
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Frozen salmon (small $) goes in for 1:15 - let cool, make dip!
cream cheese, sour cream, dill, lemon.
Not pictured - whole chicken, and pork loin. they go on later.
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How long to smoke whole chicken? I've only grilled them.
crispy skin on a bird
Impressive all around. Cooking spray (Pam/non stick stuff) on the chicken skin helps crisp it up.Well the wrapping of the shoulder avoided the stall.
it rocketed from 160->200 in 4 hours for a 9 hour cook.
didn't have the nice crisp bark, but still blackened nicely.
super juicy, and pulled easy.
Chicken was very moist. I should have added some wood when i put it in - had a charcoal smoke
but lacked depth. I also don't get how rubbing the skin is going to make a diff with the chicken when
smoking it makes the skin nasty. will experiment.
ribs were very moist.
one mistake i made was putting the chicken above the pork.
didn't need the chicken dripping hitting the ribs and shoulder.
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What temp? Planning on smoking one for Thanksgiving.Pit Barrel smoked 8 pound turkey breast. It got to 175* in just over 3 hours It never stalled. I don't get it. Last summer in 95* heat, whole chickens would take longer due to the stall. Today it was 52* cooked up perfect.
Barrel temp was around 250. I never knew they sold 'em without the wings and legs.What temp? Planning on smoking one for Thanksgiving.
We were just discussing this this morning. WIth no normal pan drippings are you making a separate gravy? We are doing a Bourbon and Bacon smoked turkey. My wife has the recipe. However they don't make any mention of gravy.I plan on smoking the turkey this thanksgiving too.
Going to do a simple brine and use some pecan wood. Baste in butter and hope for great results. Ive watched Franklin BBQ, HowtoBBQright, Meat Church and a few others all on Youtube. The rub is just what I need to figure out.
You can catch drippings in a smoker if you put the meat in or on a tray and elevate it up with a rack. I have some silicone thingies that fits a roasting pan but you dont need anything special, make some "logs" out of rolled up aluminum foil and set the meat on top of those. The only downside is that the portion of the meat facing the tray, even when elevated out of the drippings, sometimes does not develop the same bark or, in the case of higher roasting temps, may not cook as evenly. But I always cook my pork butts elevated in foil pans to reclaim all the juice for mixing back in when shredding. I've done the same for a prime rib and a bird before. Works well enough.We were just discussing this this morning. WIth no normal pan drippings are you making a separate gravy? We are doing a Bourbon and Bacon smoked turkey. My wife has the recipe. However they don't make any mention of gravy.
One of the videos I watched had the turkey up on a cookie cooling rack inside a pan. If not - Heinz brown gravy it is!We were just discussing this this morning. WIth no normal pan drippings are you making a separate gravy? We are doing a Bourbon and Bacon smoked turkey. My wife has the recipe. However they don't make any mention of gravy.
Will check with wife, but I think it might be this: https://girlscangrill.com/recipe/bacon-bourbon-smoked-turkey/One of the videos I watched had the turkey up on a cookie cooling rack inside a pan. If not - Heinz brown gravy it is!
I'm all ears on this bourbon and bacon. Care to share?