quote:

Originally posted by jelrod1:
Came out decent. Too sweet for me so I’ll try something else next time.

What did you coat the chunks with after you cut the roast up??

I wrapped at 160, pulled and cut up at 195. Put in a pan and sprinkled on brown sugar and rub then poured a 50/50 mixture of Blues Hog and beef broth and covered the pan. It stayed on another hour like that. Then I uncovered and drained some juice and let them tack up.

quote:

Originally posted by ShouldBFishin:

Are you limited to using one smoker for the competition? If so, I would think that would be difficult.

You can bring whatever smoker you want to bring. My offset is too big to haul down there easily. The pit barrel will do fine. Guess I am not sure what you foresee being difficult? You thinking I won't be able to fit it all on there?

quote:

Originally posted by sigmoid:

Yoder 640 and BGE XL
bone in is all I cook haven't found that magical temp to get crunchy skin?

Maybe some BGE/pellet smoker pros can weigh in on how they do chicken. I have never used either. That being said what grate temp are you cooking at?

Ran into a snag. One of the 20' 6 x 6's had a crown and a twist in it. One of the selling points of this lumber was how straight it is Nothing they can really do until that beam is in place. At least they got started. Hopefully we will finish this up by end of the month.

quote:

Originally posted by xantom:

quote:

Originally posted by ShouldBFishin:

Are you limited to using one smoker for the competition? If so, I would think that would be difficult.

You can bring whatever smoker you want to bring. My offset is too big to haul down there easily. The pit barrel will do fine. Guess I am not sure what you foresee being difficult? You thinking I won't be able to fit it all on there?

quote:

Originally posted by sigmoid:

Yoder 640 and BGE XL
bone in is all I cook haven't found that magical temp to get crunchy skin?

Maybe some BGE/pellet smoker pros can weigh in on how they do chicken. I have never used either. That being said what grate temp are you cooking at?

350 with skin side up
Been using only "air chilled chicken" don't know if that makes a difference ?
This is on my Yoder

^^^^ same here, on my Yoder. 350F, skin side up. A spatchcock chicken takes a bit more than an hour this way.

X,
Some serious looking vittles there
Life's too short to eat elsewhere when you cook like that

We were just talking about that last night, it's hard to find a restaurant that can do anything even close to this meal, around here anyway. BTW that was fresh sweet corn from my neighbors garden. Probably some of the best sweet corn I've ever had.

X you did yourself proud with that meal.........makes me hungry!!

quote:

Originally posted by xantom:
Maybe some BGE/pellet smoker pros can weigh in on how they do chicken. I have never used either. That being said what grate temp are you cooking at?

The most important thing I’ve found is to have the skin very dry before starting. Putting it on a sheet pan in the refrigerator for at least a few hours before cooking, if not overnight, helps tremendously.

Beyond that, crispy skin is essentially the result of it being fried so think of it that way. A bit of oil under the rub and cook at temps in the frying range, not the smoking range (375 ish). Putting the bird on a rack to get it higher in the dome (BGE) seems to help a little. Finally, I’ve used corn starch on wings and it works very well. Never tried on a whole bird though.

quote:

Originally posted by xantom:

quote:

Originally posted by ShouldBFishin:

Are you limited to using one smoker for the competition? If so, I would think that would be difficult.

You can bring whatever smoker you want to bring. My offset is too big to haul down there easily. The pit barrel will do fine. Guess I am not sure what you foresee being difficult? You thinking I won't be able to fit it all on there?

Sorry I missed your reply earlier.

My preference is to smoke the chicken and ribs at 2 different temperatures. Ribs low and slow (210-230) and chicken at a higher temp (350-375) to get some crispiness on the skin - but maybe that isn't a factor in the competition. My prior attempts with chicken at the lower temps turned out OK, but lacked the crispy skin that I really like. I suppose one could argue that 350+ is grilling and not smoking though.

I've seen several options in this thread so far, but must ask the following question since I got a new smoker and soon will be trying it out:

What is THE most common cut of meat to use for making "pulled pork"? It seems a pork shoulder or pork butt are the most common, but is there a "best"?

Thanks, and keep the pictures and details coming!

The shoulder, or butt is the cut to use for pulled pork

I usually always buy a Boston Butt roast. I have never been disappointed with the outcome.

Boston Butt, Pork shoulder, Butt…all the same cut.

I use a "bone-in" butt. This is a "butt" that I cooked last night into today. Took off at 200 degrees internal, wrapped and put in cooler for two hours and then shredded. Always "good eats"!

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

So a "Boston Butt" and a pork shoulder are the same thing???

I literally thought the butt was from the hindquarters, and the pork shoulder was... well... from the "shoulder" up front! Call me clueless!

Can hardly wait to get my Masterbuilt "Gravity Series" 560 assembled so I can start smoking meats again!

quote:

Originally posted by bronicabill:

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

So a "Boston Butt" and a pork shoulder are the same thing???

I literally thought the butt was from the hindquarters, and the pork shoulder was...

well... from the "shoulder" up front! Call me clueless!

Can hardly wait to get my Masterbuilt "Gravity Series" 560 assembled so I can start smoking meats again!

It's all the shoulder

quote:

Originally posted by bronicabill:
So a "Boston Butt" and a pork shoulder are the same thing???

I literally thought the butt was from the hindquarters, and the pork shoulder was... well... from the "shoulder" up front! Call me clueless!

They're adjacent cuts of meat from the front shoulder