Butts and Chicken

[Forvols]

Did some smoking and grilling. 3 pork butts and 2 whole chickens, took the pork to an IT of 207, bone slipped right out and fat had rendered down really well. Chickens took them to 175 IT in the thick part of thigh, breast was at 168. Also made 2 gal of chicken stock with trimmings and thigh bones/skin from deboning and skinning 12 thighs. Thigh meat is bagged and in the freezer to use for stir fry. Chicken picts one on the left is off the grill one on the right is going on.

3 butts came out to about 20lbs of pulled meat ( I get rid of a lot of remaining connective tissue and fat when pulling). All invested for me for meat/charcoal/seasoning is about 38bucks for the whole cook. Chickens cut up and bagged as breasts in one bag and legs n thighs in another. Not to shabby.

All smoked with apple wood from my granny smith apple tree and using KBB charcoal bought on the twin bag sale from lowes. Butt seasoning was Weber KC BBQ rub and Rendezvous restaurant rub on the chicken. Smoker Weber Smokey Mountain 22in, Grill Weber Performer 22in kettle.

 

[waterman]

very nice job. :super: :drool: I prefer the up the butt chicken method compared to the spatchcock. we vacuum seal it by portions and eat on them for months. hard to go wrong when you do the math by pound.

 

[Mud Creek]

Weber!! Very nice, looks great!

 

[TAFKAP]

Make some BBQ omelettes for dinner. Thank me later

 

[Forvols]

Make some BBQ omelettes for dinner. Thank me later

Sounds real good along with some local tomato slices homemade biscuits and butter. Thinking tomorrow is going to be a pork wet burrito day. With some black beans and Mexican rice. We use BBQ pork for more than just a sandwich.

And thanks to all for the comments.

 

[Forvols]

Weber!! Very nice, looks great!

Yes WEBER..I cooked 2 chickens one at a time took about 1hr15mins per chicken. All I had thawed I had enough heat and time left from one chimney of charcoal to have cooked 4 maybe 5 chickens running the grill at 325-350. I didn't put the chickens on the WSM cause I knew the butts would take longer and wanted to cook them at 225-250 vs the higher temp on the grill or deal with juggling racks in the WSM. What I should have done was had another 2 butts or a porkloin thawed and put that on the WSM to take advantage of the long cook and probably another 2 chickens for the grill. Im restocking right now. Next up is sausage, cause I got 1lb of homemade sausage left no hot Italian or hot links or snack sticks or kielbasa or summer sausage. Freezer clean out and get ready for deer season.