Dieselmh
03-14-2005, 11:10 AM
You ever have one of those days when you really want to smoke something on the pit, but don't have enough rub to do it? I had that happen yesterday. I had a couple of yard birds, plenty of mesquite and cherry wood, but not much rub. I had a few bits of pieces of other rubs, so I mixed them together. It ended up like this: Some of my homemade rub, some of Bill's rub, some onion powder, garlice powder, some kind of rib rub I bought at the dollar store, a little bit of brown sugar, some Tony's, some Texjoy stuff, and a little bit of some kind of "sweet BBQ rub" I bought at WalMart. I rubbed it all under the skin of the chickens, then all over the outside, threw 'em on the pit, and kept it steady at around 200-225. I didn't open the lid until 5 1/2 hours later, and they looked like little charcoal briquets sitting there. I pulled them, removed the skin, and underneath was the most juicy, tasty chicken I've ever made! :D Sadly, I'll probably never be able to duplicate it, but it'll be good all week for lunch. I've gotten away from the "watch the temp of the food like a hawk" method, and went back to the "It's done when you grab a leg, and it almost falls off by itself" method.