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Chicken breasts grilled indirect, deboned, with Huskee's Rib Rub

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    Chicken breasts grilled indirect, deboned, with Huskee's Rib Rub

    On the menu tonight, boneless chicken breasts rubbed with Huskee's Rib Rub, indirectly grilled/smoked with charcoal and an apple log. In the oven: potatoes (and a sweet potato for the wife) and oven-roasted olive oiled Brussels sprouts.

    My setup: Yoder offset firebox side. 2 bricks in middle for heat shield. 1/2 chimney of charcoal and/or logs on R side, near vent. Could've gotten by with 1/4 chimney. Meat on L side. One probe monitoring cooking grate temp, remaining 3 Maverick probes in the meat. Chimney on Yoder is 1/3 open. No water pan. Click image for larger version

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    Here is my current view inside. Not pictured is the laptop on which The Pit is displayed.
    Leinenkugel's Orange Shandy in one of my two favorite beer glasses. And Mav 1 and Mav 2 to tell me stories about how it's all going. Click image for larger version

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    Juicy, taken to 163 & pulled off, carryover to the 165 range
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    Another macro of juiciness
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    The full plate....
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    Last edited by Huskee; August 27, 2014, 05:44 PM.

    #2
    Make that Scotch and all of the above looks mighty damn fine.

    Comment


      #3
      I have no scotch. No one I know on the internet will send me a sample of their favorite

      Comment


        #4
        That rub is like the BBBR for chicken and pork.

        Comment


          #5
          That chicken looks awesome! I never would've thought of the idea to use the fire chamber as a 2 zone cooking area in itself, perfect for those smaller cooking sessions.

          Comment


            #6
            Nice man!

            Comment


              #7
              Thanks guys, it was very good. Henrik, yeah I use the firebox side a lot, it works great. If I'm doing a really small load, like only 3 or 4 burgers, I use my Weber Smokey Joe 14" (which takes about a dozen coals or less), but slightly larger loads go on the firebox. Large loads gets the regular smoker treatment with a sear over the firebox at the end.

              Last night two hours afte dinner i remembered I left my mavericks on outside. I went out to turn them off. The top of my firebox lid (the hot plate) was still almost too hot to touch. I lifted the lid, it was cooler inside. The grate was warm, but not too hot to touch at all. It's cool how well that 1/4" steel holds heat. It just takes a bag of charcoal to get it up to temp... It's a locomotive.

              Comment


              • Powersmoke_80
                Powersmoke_80 commented
                Editing a comment
                Man that looks good! the guy I bought mine from used the fire box cooking grate in the main chamber with a piece of expanded metal on it to hold the charcoal under a cooking grate to grill on. Not sure why he did't use the fire box to grill on.

              • Huskee
                Huskee commented
                Editing a comment
                Powersmoke_80 Yeah who knows people's reasons, maybe he felt he couldn't maintain a low enough indirect temp in the firebox.

              #8
              Did you dry brine or wet brine Huskee

              Comment


                #9
                Originally posted by DWCowles View Post
                Did you dry brine or wet brine Guest
                Dry brine since my rub contains salt

                Comment


                  #10
                  Great lookin' breasts Huskee.

                  Comment


                    #11
                    Huskee I am guessing you didn't pound the breasts flat. Correct? It looks good. Is your rub posted somewhere? I grilled some pounded and brined breasts tonight on my new Jumbo Joe and have a 10# butt on the BGE for tomorrow. Outside temp is in the 40s and will drop into the 30s over night. The breasts were so so. I have a plan to improve them next time.

                    Comment


                      #12
                      Originally posted by BigBear View Post
                      Great lookin' breasts Huskee.
                      thanks for noticing

                      Comment


                        #13
                        Originally posted by LA Pork Butt View Post
                        Huskee I am guessing you didn't pound the breasts flat. Correct? It looks good. Is your rub posted somewhere? I grilled some pounded and brined breasts tonight on my new Jumbo Joe and have a 10# butt on the BGE for tomorrow. Outside temp is in the 40s and will drop into the 30s over night. The breasts were so so. I have a plan to improve them next time.
                        Yeah I usually don't unless I'm making chicken parm or something specifically needing them flattened. I like the plump juicy ones myself...au naturale. My rib rub is linked in the very top post. If you use my rub I'd give thick ones a couple, or even several hours to dry brine with the salted rub. Then follow the usual chicken direcitons to get crispy skin and taken them to 160-165 max.

                        Pit Boss (Dave Parrish) has a great marinade that I've nicknamed "Parrinade" which is roughly 50/50 Moore's hickory marinade and Zesty Italian salad dressing. Marinate them in that overnight and smoke to 160-165. Just don't do both treatments on the same pieces!

                        Comment


                          #14
                          Great cook! As soon as I run out of my latest batch of MMD, I'm going to give your rub a whirl. I am also looking forward to trying your rib method with the application of a coat of brown sugar prior to smoking.

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