Meathead + Pit Barrel Junior has "totally redeemed" chicken in the mouths of my recent guests!
A smokey pair of yard birds stand tall atop the podium of "best smoked meats," de-throning pulled pork as the reigning heavyweight champion... their savory skins and juicy meat were too much for the porker to handle!
A brief 2-hr dry salt brine on top of the skin (uncovered in the fridge), then applied binders and rubs, smoke gave it depth and proper slow-roasting to 160-165° meant it was extra-juicy. Pre-trimmed weight 8.89lbs, cook time 1:45. Lit 20 coals in chimney for 12-mins put 17 new coals on top of a layer of used charcoal and it nearly filled up junior’s coal basket. Began cooking nearly immediately. After ~15 mins cooker was still under 200° so I cracked the lid with foil and we were off to the races 275-325° for the remainder.
Left to Right birds 1, 2, 3, 4
- 1 was covered in Franks and then peri-peri spice
- 2 was mustard-covered then Meathead’s Memphis Dust
- 3-4 were mustard covered and then Pit Barrel’s All Purpise Rub
Peri-peri and Memphis Dust were the favorites!
Special thanks to fzxdoc for her excellent guides and posts, and @Meathead for continually upping my BBQ game!
A smokey pair of yard birds stand tall atop the podium of "best smoked meats," de-throning pulled pork as the reigning heavyweight champion... their savory skins and juicy meat were too much for the porker to handle!
A brief 2-hr dry salt brine on top of the skin (uncovered in the fridge), then applied binders and rubs, smoke gave it depth and proper slow-roasting to 160-165° meant it was extra-juicy. Pre-trimmed weight 8.89lbs, cook time 1:45. Lit 20 coals in chimney for 12-mins put 17 new coals on top of a layer of used charcoal and it nearly filled up junior’s coal basket. Began cooking nearly immediately. After ~15 mins cooker was still under 200° so I cracked the lid with foil and we were off to the races 275-325° for the remainder.
Left to Right birds 1, 2, 3, 4
- 1 was covered in Franks and then peri-peri spice
- 2 was mustard-covered then Meathead’s Memphis Dust
- 3-4 were mustard covered and then Pit Barrel’s All Purpise Rub
Peri-peri and Memphis Dust were the favorites!
Special thanks to fzxdoc for her excellent guides and posts, and @Meathead for continually upping my BBQ game!
Comment