BeeRich
Sous Chef
Well, the video says it all. All except my notes. I appreciate any feedback, even if you like my videos. I am trying to be instructional for noobs.
June 10, 2010, start 7:30 am
Actual Temp 250°F
5 pounds chicken (duration 4:15) (rating 16/20)
5 pounds Brisket Point (duration 5:00) (rating 17/20)
5 pounds Boston Butt (duration 8:30) (rating 18/20)
3 pounds Chicken (duration 4:15) (rating 16/20)
Wood 1 = Apple/Cedar @ 0
Wood 2 = Cherry @ 30
2 different chickens.
Everything but smaller chicken, marinated in Leffe Brune in fridge.
Large Chicken - Wolfe Citrus (light rub)
Brisket - Wolfe Original & Zatarains
Boston Butt - Mustard & Wolfe Citrus & Zatarains
Small Chicken - Nothing
Chickens off at 11:45am, when above 165°F
Brisket off at 190, wrapped in foil, wrapped in towels
Boston Butt up to top, went up to 300°F, aiming for 195°F
Butt taken off at 4pm by force, got up to 192°F
Butt was nice, but small. 8 hours, you want more out of it.
[youtube:1yntw0eg]http://www.youtube.com/watch?v=54BMaVHSVa4[/youtube:1yntw0eg]
June 10, 2010, start 7:30 am
Actual Temp 250°F
5 pounds chicken (duration 4:15) (rating 16/20)
5 pounds Brisket Point (duration 5:00) (rating 17/20)
5 pounds Boston Butt (duration 8:30) (rating 18/20)
3 pounds Chicken (duration 4:15) (rating 16/20)
Wood 1 = Apple/Cedar @ 0
Wood 2 = Cherry @ 30
2 different chickens.
Everything but smaller chicken, marinated in Leffe Brune in fridge.
Large Chicken - Wolfe Citrus (light rub)
Brisket - Wolfe Original & Zatarains
Boston Butt - Mustard & Wolfe Citrus & Zatarains
Small Chicken - Nothing
Chickens off at 11:45am, when above 165°F
Brisket off at 190, wrapped in foil, wrapped in towels
Boston Butt up to top, went up to 300°F, aiming for 195°F
Butt taken off at 4pm by force, got up to 192°F
Butt was nice, but small. 8 hours, you want more out of it.
[youtube:1yntw0eg]http://www.youtube.com/watch?v=54BMaVHSVa4[/youtube:1yntw0eg]