Smoking, anything?

[Roscoe]

Cook it to temp not a certain amount of time.

This.

I'd go 1.5 hours breast side down, flip for another 4.5 hours. Check temp, pull at 165* in breast.

[bird_dog0347]

Clearly the poultry has to be cooked to temp, but I was really wondering more of an estimate so I knew *roughly* when to start it in order to have it ready for dinner around 6:30... Sounds like I need to fire up the smoker around noon at 225-250?

[BMCSean]

You're in Oak Point right? I'll come over and taste test it for you but you better have some beer!

[bird_dog0347]

I'm in Little Elm, and when I run out of beer, I go to the store... In fact I usually keep my beer fridge stocked better than my gas tank in my truck.

[BMCSean]

I'm in Little Elm, and when I run out of beer, I go to the store... In fact I usually keep my beer fridge stocked better than my gas tank in my truck.

Close enough, see you tomorrow!

[BradM]

I run poultry at 300-325.

[FreightTrain]

A whole chicken shouldnt take longer than 3hrs. I do 12lb to 14lb turkeys in about 5hrs.

[krazy kris]

2 tenderloins rubbed and wrapped in bacon in the fridge for tonight
baked potato
Grilled toast
Salad
Big jug of sweet tea

[bird_dog0347]

Well my first attempt at smoking a chicken last night turned out awesome... it was perfectly cooked in about 3.5 hours. It had a killer flavor and was incredibly juicy! I'm supposed to do a boston butt this weekend, so we'll see how that turns out.

[Baron Von Crowder]

Well my first attempt at smoking a chicken last night turned out awesome... it was perfectly cooked in about 3.5 hours. It had a killer flavor and was incredibly juicy! I'm supposed to do a boston butt this weekend, so we'll see how that turns out.

Ive done a couple of butt/shoulders. I like them, the wife will actually eat it too (she has a menu of about 4 things she will actually eat, it sucks sometimes)

I like to pull it, put it in a bowl and toss it in some light bbq sauce, just enough to add a tick of spice.

[Andy@PrimeTuning]

Its hard to fuck up a pork butt/shoulder - all of them I've done have turned out amazing

[bcoop]

Its hard to fuck up a pork butt/shoulder - all of them I've done have turned out amazing

You'd be surprised...

[bird_dog0347]

So I bought my boston butt and I'm gonna smoke it for dinner on Sunday, should I brine it?

[bcoop]

So I bought my boston butt and I'm gonna smoke it for dinner on Sunday, should I brine it?

Absolutely should brine. I brine, and inject mine. DON'T PULL it at 165 degrees. Let it get to 190-195.

[Lone Sailor]

Absolutely should brine. I brine, and inject mine. DON'T PULL it at 165 degrees. Let it get to 190-195.

If he wants pulled pork then I agree, however, if he wants to slice it then 165 is done.