PaulG
05-18-2009, 12:50 PM
First I would like to thank Richtee for the excellent poultry write up and all others post that help me.
The rig was set around 300 and was able to maintain 250 to 275 (with stock gage) at around the 5 hour mark the internal temp was 172. I really need a to make a much larger shaker basket because the stock so called basket would not of last much more than 5 hours.
The meat fell off the bone and was very tasty.
I learn a lot about my rig and damper settings. Also need to add thermometers at great level. I will take pics next time.
8 lb chicken
I used Wutangs brine less the citrus.
RUB
1 tbsp dark brown sugar (dried and sifted)
1 tsp regs sugar
11/2 tsp garlic powder
1 tsp salt
Cracked black pepper
1 tbsp paprika
½ tsp dry mustard
¼ tsp cayenne pepper
¼ tsp sage
½ can Boulevard Porter Wheat Beer
I am going to do two chickens and beef ribs this weekend, can’t wait.
The rig was set around 300 and was able to maintain 250 to 275 (with stock gage) at around the 5 hour mark the internal temp was 172. I really need a to make a much larger shaker basket because the stock so called basket would not of last much more than 5 hours.
The meat fell off the bone and was very tasty.
I learn a lot about my rig and damper settings. Also need to add thermometers at great level. I will take pics next time.
8 lb chicken
I used Wutangs brine less the citrus.
RUB
1 tbsp dark brown sugar (dried and sifted)
1 tsp regs sugar
11/2 tsp garlic powder
1 tsp salt
Cracked black pepper
1 tbsp paprika
½ tsp dry mustard
¼ tsp cayenne pepper
¼ tsp sage
½ can Boulevard Porter Wheat Beer
I am going to do two chickens and beef ribs this weekend, can’t wait.