Pulled Pork, Pulled Chicken

[Hamilton Barnes]

I cooked this for the bbq comp at kirkwood sping fling in Atlanta on Saturday. Put my 2 butts on at 2pm on friday night cooked at 260 and took them off when done at 2:35 am saturday. Then put three whole chickens on at 6:00 at 275 until 8:00. I used my homemade rub, white sauce for chicken, Georgia red coke sauce and South Carolina Yellow mustard sauce. For smoke I used a mix of oak and pecan. The comp We served 3 judges on site and then served the general public after that. It was my first comp and I am glad I have cut my teeth with this low key comp.

 

[Alan F]

I have never seen anyone use that much wood. Wow. Did that big piece burn well?

 

[Paul Kastner]

Sorry the wood caught my eye also. Anyway great looking bird and butt.

 

[Hamilton Barnes]

yeah, the wood burned fine.

 

[Dave O (Alaska)]

Gotta say those are a little bigger than the chunks I am used to seeing but you cant argue with the results! Nice job.

 

[John Solak]

Nice looking chicken and butts!!

 

[Mike Coffman]

Good looking butts and chicken Hamilton!

 

[Tony R]

Nice bark on the pulled pork.

 

[Mike Cosgrove]

Nice post, it wasnt too smoky?

 

[Michael C.]

Ya, I have to ask about the HUGE wood chunks too! Glad it turned out great!!!!!

 

[Hamilton Barnes]

no it was not too smokey, the wood was aged a bit so the smoke was mellower. I cut all my own wood for the smoker.

 

[Bob Mann]

Looks great Hamilton!

 

[Wolgast]

Looking good!

 

[Andy Beers]

Looks great