Frank D (Wenatchee)
TVWBB Member
Hi
Did two beer can chickens on the 24th and a prime rib on the 25th on my new Xmas WSM. I tried to cook the beer can chicken using HH but I think I did not have enough coals. The skin turned out to be too rubbery except for the wings. Smoke flavor was excellent tho. I used 3 pieces of apple wood.
The primerib was done on the 25th and this one turned out very well. I used the low and slow and used a 2 pieces of apple wood for this one. The temps stayed in the 225 - 245 range. For an 8.3lb roast, I ended up cooking it for 3.75 hours and took it out when the Maverick registered 126 degrees. I let it rest for 25 minutes and then put it in a 500 degree oven for 3 minutes (I chickened out and took it out before its time because I was worried it would get too done) and then took it out, carved it and served it. Smoke flavor was subtle which is the way I like it. Everyone was very happy with the results.
Link to Pix
Did two beer can chickens on the 24th and a prime rib on the 25th on my new Xmas WSM. I tried to cook the beer can chicken using HH but I think I did not have enough coals. The skin turned out to be too rubbery except for the wings. Smoke flavor was excellent tho. I used 3 pieces of apple wood.
The primerib was done on the 25th and this one turned out very well. I used the low and slow and used a 2 pieces of apple wood for this one. The temps stayed in the 225 - 245 range. For an 8.3lb roast, I ended up cooking it for 3.75 hours and took it out when the Maverick registered 126 degrees. I let it rest for 25 minutes and then put it in a 500 degree oven for 3 minutes (I chickened out and took it out before its time because I was worried it would get too done) and then took it out, carved it and served it. Smoke flavor was subtle which is the way I like it. Everyone was very happy with the results.
Link to Pix
