Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: sliding_billy on August 28, 2019, 10:13:39 AM
-
I've been wanting to do quarters on the Copperhead since I got it. Like the pit, you get a lot for very little money. So 10 ponds of quarters set me back ~$5, and I still had plenty of room in the pit. $0.99 pork butt is another of my budget purchases, so I grabbed a 10 pound butt to add to the fun.
Since it was all a bit of an experiment, the quarters were hit with a light mayo coat and 5 different rubs.
(https://i.imgur.com/DN2TBau.jpg?1)
(https://i.imgur.com/hTSR8Ii.jpg?1)
The butt went on before light at 275, and the quarters joined in at around 0900 on the racks above the butt. After the quarters smoked for an hour and a half I wrapped the butt, sauced the chicken, and bumped the temp to 400. Put the wrapped butt back in and let it all ride for another hour or so. Chicken was at 170, and the butt at 200. I love it when a plan comes together. Butt rested for a couple of hours to be used for dinner, and the chicken was ready for lunch.
The chicken was literally served randomly in a foil turkey roaster. The only rub that totally stood out was the garlic salt. Despite varying rub flavors, there was little difference after smoke and sauce. All of them tasted good, and while not trying for bite-through skin all of the skin was tasty and not overly chewy.
(https://i.imgur.com/CJalEdS.jpg?1)
The butt was rubbed with a combination of Nell's AP topped with Simply Marvelous Sweet Seduction. The combination of the chicken marinading the pork combined with the very airy and moist environment of the cooker and a slightly earlier wrap than normal (150) gave the "bark" a very soft and moist texture that my family (especially my wife who dislikes traditional bark on both pork and beef) loved.
(https://i.imgur.com/KPooD7G.jpg?1)
We were still working on the pulled pork leftovers for lunch yesterday. No sauce on the pulled unless you wanted it yourself. I had to do something sans sauce.
(https://i.imgur.com/dUHcgXp.jpg?1)
-
OH yes!! Nice
-
Great looking chicken and pork Billy!
-
Looking good!!! :thumbup: :thumbup: :thumbup:
-
I have always been fearful of chicken cooking above any type of meat?
Help me out on this.
Oh, everything looks great by the way :thumbup:
-
I love the looks of that butt.
-
I have always been fearful of chicken cooking above any type of meat?
Help me out on this.
Oh, everything looks great by the way :thumbup:
By that logic, the chicken itself would contaminate itself as it was cooking. That is true if it isn't coming to temp fast enough. The same would be true if it was cooking over something that wasn't going to get to a temp and be there long enough to sterilize the chicken drippings. Say for example you pulled the meat under the chicken immediately after it started getting dripped on then yes would be eating raw/under-cooked chicken.
-
Nicely done!!!
-
They both look great, and Considering how inexpensively you go that meat, I'd say you had a double win!
-
You are making me hungry
Sent from my iPhone using Tapatalk
-
Most excellent.
-
All of it looks mighty good, sir
-
Thanks Billy for the info.
I see you have some simply marvelous rubs in your arsenal.
I knew a couple guys that cooked for them, they are based out of Ventura County, close to where we lived when we were in So Cal.
-
Thanks Billy for the info.
I see you have some simply marvelous rubs in your arsenal.
I knew a couple guys that cooked for them, they are based out of Ventura County, close to where we lived when we were in So Cal.
Ventura brings back memories of my Kinko's days when the corporate office was there (until the FedEx purchase and the move to Texas). The simply Marvelous rubs are great.