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Smoking Sunday or Sunday Smoking
- Thread starter C.O. Shooter
- Start date
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Rick Richard
Well-Known Member
I am going to do a skinless smoked chicken tomorrow.
Look great!! What was your method?
59FLH
Well-Known Member
Killer bark and killer smoke ring.
C.O. Shooter
Well-Known Member
It was GD Delicious!
What temp did you pull it?
C.O. Shooter
Well-Known Member
193
59FLH
Well-Known Member
Whole or pieces? Either way I'm interested in this for sure, details on technique and recipe please. Skinless chicken gives me problems with drying
Interesting. I normally pull at over 200°.
Rick Richard
Well-Known Member
Spatchcock prepared, remove all skin, season with rub at your liking, smoke at 225 - 250 degrees, baste with butter through the process and then enjoy.
C.O. Shooter
Well-Known Member
I would have as well, however, it was dinner time! Lol
It was so tender. It had been on there almost 15 hrs. I was shooting for 200, but didn't think it would have mattered.
C.O. Shooter
Well-Known Member
10 lbs pork butt. Injected with apple cider vinegar, apple juice, and killer hogs hot bbq rub. Marinated in injection mix 2hrs. Patted dry. Rubbed with honey mustard. One coat of killer hogs AP rub. Heavy coat of killer hogs bbq rub. Midnight departure to the smoker! Happy 4th!
Last edited:
C.O. Shooter
Well-Known Member
Two hour peak
Currently - 102 degrees internal temp.
