Excellent Chicken w/Rub #2

[Grumpy Gator]

I cooked a chicken last night on my WSM (per the instructions given by BBQDoug) and it was excellent!

That #2 rub is fantastic on chicken!

I did the chicken Beer-Butt style, but next time I'm gonna butterfly it instead. Don't know why I putzed with the Beer-Can thing... just novelty I guess.

Anyway, thanks to Bill for the Rub and thanks to Doug for the instructions!

Anyone try #2 rub on pork butt yet? Gotta do a couple Sunday night for Monday lunch and I'm outta #1 rub.

[texasbill]

BBQinFL:
Go for the butts the #2 rub or Brisket Blend is great. This is what the number 2 rub is intended for, those large pieces of meat we slow smoke, brisket and butts.

Bill Cannon
Texas BBQ Rub

[Grumpy Gator]

Thanks for the advice, Bill

Looks like I'll be supplying lunch at work on Monday. Pulled pork sammiches, toasted sesame rolls, and creamy slaw. :D

[BBQDOUG]

BBQinFL glad that chicken cook came out good for you

Man when you take out that water pan it really kicks

up the heat right and that bird comes out nice and brown

and juicy. 8) 8)

[Grumpy Gator]

Hey Doug,

Here's a little tip for the WSM in case you didn't know. I know you frequent the virtualweberbullet.com site, so you are probably already aware.

You can turn the WSM into a pizza or bread oven if you move the charcoal grate up to the bottom grate level. Flat out get 550* at the dome without any problem at all. Get a BGE grate extender and put a pizza stone on that.

Pizza tastes like in came from an old time brick fired oven. :)

[BBQDOUG]

I'm going to have to give that one a try

love a good pizza, thanks for the tip.

By the way how are those pork butts doing :?:

[Grumpy Gator]

Doug,

Them pork butts are sitting in a dry cooler right now, wrapped in foil and towels.

I put them on last night at 5:00, let the WSM get up to 250. At midnight the temps started dropping a bit, so I adjusted one of the vents. At 5 AM they were at 185* and the Wimpy Smoking Machine was holding steady at 240*. I let them go to 200* at 8 AM. Took them off, wrapped them and into the cooler.

I find that they will hold in a cooler like that for 6 hours and still be too hot to handle with bare hands.

Lunch can't get here soon enough!

[Texana]

Oh heck.....ya'll keep it up and I might have to buy a WSM just to play with.

Hmmmm or I can wait till Doug gets to Texas and borrow (steal) on of his :shock:

[BBQDOUG]

Well Texana good buddy the very first thing I'm going to do after moving

to Houston is have you over for a CHICKEN :lol: :lol: :lol: :lol: :lol:

cooking class on a WSM :roll: :roll: :roll: all you have to do is sit and

watch and to remove all excuses I'll even provide the chicken :shock:

:shock: :shock: :shock: oh my God what have I got myself into.

[Texana]

Thats going to be kinda tough......

According to what Bill told you (and I agree), you gotta leave them WSM's in CA. No use bringing those things to the land of the offset pit.

Just remember it is for your own protection we tell you this.

[BBQDOUG]

Well good buddy be prepared to have your world offset :lol: :lol: :lol:

[Texana]

I'm ok ....

Ya might want to leave all yer important legal papers out where the missus can find em. After your first cook with them WSM's a few of our backwood types might have a problem. Just make like a boy scout and be prepared.

:P :P :P