Fired up the smoker at the new place yesterday

[Silverback]

Stubs moppin sauce is the shit!

I have a bottle of that too, I didn't mop anything yesterday, just sprayed with the apple juice/bourbon/ginger ale mix, and then glazed with a tiny bit of bbq sauce at the end.

I plan on doing a brisket or pork shoulder Sunday, but that's gonna be about a 10 hour smoke or so, with just a rub on it, and no sauce/spray/mop.

[VaderTT]

You know whats up! BTW, the food looks great.

[Rafa]

awesome
I take some paper towels and use it to grab the skin off the back. It grabs the skin pretty good.

[bcoop]

Why would you take the skin off the chicken?

I've gotten away from brines and gone to injections on my butts, but when I come down, we're going to make an orange juice brine for one.

If you don't pull the silverskin, you don't know how to fucking cook.

Looks awesome Matt. But not as awesome as my dinner was!

[mstng86]

Why would you take the skin off the chicken?


If you don't pull the silverskin, you don't know how to fucking cook.

The chicken skin was rubbery to me.

As for the ribs, I had never done them before, and read that I should pull off the skin, but I listened to my wife.

Baby steps, baby steps.

[bcoop]

The chicken skin was rubbery to me.

As for the ribs, I had never done them before, and read that I should pull off the skin, but I listened to my wife.

Baby steps, baby steps.

Lol @ listening to your wife. You have to keep the chicken away from the fire, and keep the skin moist throughout the cook cycle. If it was rubbery, it got too dry, too hot, and cooked too long.

[mstng86]

Lol @ listening to your wife. You have to keep the chicken away from the fire, and keep the skin moist throughout the cook cycle. If it was rubbery, it got too dry, too hot, and cooked too long.

No shit, this is the one time I should have kicker her ass out of the kitchen.

As for the chicken, the meat was juicy and tender and the fire never got higher than 275 at any given time and the chicken was furthest away. I didn't spray the chicken though. I thought maybe water in a pan below would have been enough.

[Silverback]

chicken skin is by far one of the hardest things to get right when smoking, it's the make or break part of chicken for most competitive BBQ'ers

[forbes]

for chicken i take a 55 gallon barrel with a field disc in the bottom and hang my whole chickens at he top from coat hangers so they are suspended.. smoke for 6 hours and perfect.

[Steve]

Matt - when you are spraying the meat with that mixture you made, how exactly does that work? Are you just misting it enough to keep the outside moist or are you spraying it liberally to get more flavor into it?

[motoman]

Matt - when you are spraying the meat with that mixture you made, how exactly does that work? Are you just misting it enough to keep the outside moist or are you spraying it liberally to get more flavor into it?

Damn you beat me to it, I was just typing this same question out... I've never seen a spray used before. Is it anything like basting?

[Silverback]

I don't open the smoker for the first two hours, except the firebox to add wood.

After the two hours is up, i spray the meat liberally, then apply some squeeze margarine, and more rub, wrap tightly in foil, and then I don't open the smoker for another 2 hours, except to add wood.

After those two hours, i unwrap the ribs, and poke a couple of holes in the foil do drain off any liquid in the foil. I spray the meat again, and add a little sauce. I do this every 15-20 minutes for about an hour an a half, spray and sauce. That's it

[slow06]

I've used a brine, hell I've brined a whole turkey for Thanksgiving, but for chicken breasts off the bone, overnight in a good marinade will do pretty much the same thing, as they usually contain salt and sugar in the marinades.

If you've never used the stubbs marinade, by itself without anything else on it, it's the best marinade for chicken hands down, no ifs ands or buts.

I have a bottle of Salt Lick Rub that i'm gonna try the next go around.

What does Stubbs marinade taste like? Is is a "barbecue" flavor, sweet, spicy ect? I really like lemon pepper chicken and cayenne pepper (sometimes both), but I'm always looking for new chicken marinades.

[Steve]

What does Stubbs marinade taste like? Is is a "barbecue" flavor, sweet, spicy ect? I really like lemon pepper chicken and cayenne pepper (sometimes both), but I'm always looking for new chicken marinades.

Stubbs has a whole selection of flavors to choose from, it's really good stuff.

[motoman]

Does the Stubbs chicken marinade have the chopped garlic or something like that in it or was that the pork marinade?