Recent content by AZEngineer

I spatchcocked two 7 lb chickens and brined them for 3 hours.  Put them in the smoker at 250 with them temp probe in the breast of the chicken on the top rack.  Read on the forum to pull at 165-170.  I set the smoker temp trigger at 170 when I checked the smoker at 2hrs 45min it was already...

I've done pork ribs, pork shoulder, brisket, and a small turkey so far and I'm thrilled with the results.  But I have a few questions. 1) On the pork shoulder I brined first with brine mix from "The Briner".  Amazingly juice and I believe in brining. But I used a basic commercial rub and the...