DeShawnSmith
New member
I'm just having too much fun to stop and grab a camera, I guess.
My first cook was a couple of chickens back on 27 December. I cut the whole chickens in half, brined them overnight, rubbed them with a spice rub, and smoked them over apple wood. I don't think I started with enough charcoal, and when it started getting late and they were still about 10 degrees below 'safe for consumption' temperature, I decided to finish them in the oven. They turned out juicy and full of flavor. Amazing.
Today, I cooked 3 racks of baby backs. I followed the BRITU recipe pretty closely. I didn't have oak wood--haven't found a source in Utah County yet--so I used hickory and cherry instead of oak and cherry. They turned out amazing. There was a pretty good smoke ring and they were cooked perfectly. They didn't fall off the bone, but the meat came off cleanly when I bit into them.
Two smokes that didn't happen, two successes!
My first cook was a couple of chickens back on 27 December. I cut the whole chickens in half, brined them overnight, rubbed them with a spice rub, and smoked them over apple wood. I don't think I started with enough charcoal, and when it started getting late and they were still about 10 degrees below 'safe for consumption' temperature, I decided to finish them in the oven. They turned out juicy and full of flavor. Amazing.
Today, I cooked 3 racks of baby backs. I followed the BRITU recipe pretty closely. I didn't have oak wood--haven't found a source in Utah County yet--so I used hickory and cherry instead of oak and cherry. They turned out amazing. There was a pretty good smoke ring and they were cooked perfectly. They didn't fall off the bone, but the meat came off cleanly when I bit into them.
Two smokes that didn't happen, two successes!
