I like my butt rubbed and my pork pulled.
Member since 2009
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Jeremiah said:@Cookinbob I love that pan/ rack! Where and what is it?
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Using the new texas bbq rub, the right stuff. Mixed with melted butter and a little Italian dressing. Put under the skin also.
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A little less than an hour in. Cherry wood for smoke & awesome color.Flint, Michigan
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Resting before the slicing. First of two this weekend.In the middle of Georgia! Geaux Tigers!!!!!
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Good luck to us. Rookie here also 15 lbs. 350
Did a water pan underneath, followed mad max recipe. Handful of pecan chips.
Hope I am not crazy aiming for 4pm pull.
Seattle, WA -
Here was ours- unfortunately a little too done but still pretty goodGreensboro, NC
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basted with drippings, white wine and thyme sprigs
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Spatchcocked this year! Cooked this way marks the first time I've ever preferred dark to white meat. I'll never stray from this method again!
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Yikes 1 hr in
Looks fast
Back where thighs are pointed looks hotter for sure.
Seattle, WA -
I use Amazing Rib's recipe.*******Owner of a large and a beloved mini in Philadelphia
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The Spatched turkey after finished. Coffee rub with pecan and cherry for smoke. Sorry no egg pics of this one
12lb ham on the small with cherry and apple
And a 9 1/2 lb breast on the large. Peach rub, pecan and cherry for smoke and fresh herbs stuffed inside
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Guiness beer brined. Just FTC her.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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Ok. Well. After 4 hrs. It was done. Turned out ok. Will not use wood again. Oh well can't say I wasn't warned.Slumming it in Aiken, SC.
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Wow! Some great looking birds there folks! We should have had a throwdown.
Steve
Caledon, ON
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How much.... Hopefully handful of chips I won't feel the sameJeremiah said:Ok. Well. After 4 hrs. It was done. Turned out ok. Will not use wood again. Oh well can't say I wasn't warned.
Seattle, WA -
Damn 3 hrs in looking close to done but can't pull to sit for an hr until 4 pm.
Getting different readings, breast is more done than thighs...despite ice and position.
I'm letting it ride @ 300 certain breast is 160 now while other is 155 i may be OK.Seattle, WA -
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10 lb. breast, dry brine (salt/pepper/paprika/thyme/lemon zest), baste with melted butter, drip pan had chicken broth, celery and onion a some white wine. this was my first time out with a bird and was pleased with the results and so was the family!
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Mad Max turned out great!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
Legs toward back I was not at 350 the whole time. 3.5 hrs done. Breast reading looks high I'll report tasting later but I'm a bit bummed for now.
Seattle, WA -
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Mad max. came out juicy. I did the gravy too and that was salty even though I didn't add salt. Probably too much butter, but it was an awesome gravy! Thanks mr max!St. Johns County, Florida
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I used some salt and Cavender's Greek Seasoning and spray butter. Smoked it @350 for 4 hrs. Incredible.
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I am trying hard to forget I saw that!!! Ewwww-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Did the Mad Max method. Ive deep fried for the past 15 years. This way was a little more prep work, a lot less clean up and the flavor was awesome. I used a stick of peach wood and it had a very slight smoke twinge in the flavor. The hardest part was getting the lid up on the frozen egg this morning.
Bud
Large BGE
Lawrenceville, GA -
Mine turned out ok. I should have checked on it a little earlier. I let it go 3 hours and then checked with thermapen and it was at 175 in the breast and 195 in the thigh. I'm a little jealous of the browning some of you got on the skin!- Proud owner of a Large BGE- Norman, OK
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Woops, forgot the picture.The real star was this home-cured/smoked ham ala CenTex:- Proud owner of a Large BGE- Norman, OK
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