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Quick Navigation Bottom Misc
Forum » Literally a chicken and some pig
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Thread: Literally a chicken and some pig

post 1618118891 10-01-2020, 10:44 AM
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Literally a chicken and some pig



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post 1618118981 10-01-2020, 10:45 AM
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mirin that chicken dude
howd you cook it?
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post 1618119171 10-01-2020, 10:47 AM
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Originally Posted By DrugsToGetBig⏩
mirin that chicken dude
howd you cook it?
24 hour kosher salt brine

then rubbed with Meat Church Holy Gospel and some Hardcore Carnivore Black

smoked over apple/hickory at 225 until the breast were 120ish then cranked to 350 to finish out.
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post 1618119561 10-01-2020, 10:50 AM
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Looks good. I just started smoking this summer. Love it.
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post 1618119651 10-01-2020, 10:51 AM
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crazy to think those are made out of soy
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post 1618120591 10-01-2020, 11:00 AM
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That's the joociest chicken I've ever seen
post 1618120681 10-01-2020, 11:01 AM
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chicken looks like its cooked perfectly and super juicy
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post 1618120891 10-01-2020, 11:03 AM
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That titty looks juicy as fuuuuuuuaaark brah, and great bark on the butt. Great job mayne!

It looks like you spatchcocked the chicken? I haven't done a whole bird in forever but will definitely be doing so next time I cook one. What kinda cooker?
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post 1618121181 10-01-2020, 11:07 AM
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this is probably the first you've ever heard this, but that's some juicy looking meat
post 1618121251 10-01-2020, 11:08 AM
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would put your meat in my mouth OP

no homo
post 1618121961 10-01-2020, 11:16 AM
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Looks like vagene
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post 1618122741 10-01-2020, 11:23 AM
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Don't eat pork but holy phuckkkk that chicken looks amazing
post 1618123621 10-01-2020, 11:34 AM
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Originally Posted By 78novacaine⏩
That titty looks juicy as fuuuuuuuaaark brah, and great bark on the butt. Great job mayne!

It looks like you spatchcocked the chicken? I haven't done a whole bird in forever but will definitely be doing so next time I cook one. What kinda cooker?
Spatchcock and dry brine is only way to go.
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post 1618124321 10-01-2020, 11:44 AM
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Originally Posted By headinahole⏩
Spatchcock and dry brine is only way to go.
Have you tried dry brining your pork butts also? I do mine the afternoon before a cook, then throw a sweet/spicy rub on in the morning prior to going on the cooker. So fkn hnnnnnnngh.

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post 1618124471 10-01-2020, 11:45 AM
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Originally Posted By headinahole⏩
Spatchcock and dry brine is only way to go.
all kidding aside, once I went spatchcock, I never went back
post 1618125171 10-01-2020, 11:53 AM
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Mirin' food, just had lunch and now I'm hungry again. Protein of peace.
post 1618125191 10-01-2020, 11:53 AM
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Originally Posted By 78novacaine⏩
Have you tried dry brining your pork butts also? I do mine the afternoon before a cook, then throw a sweet/spicy rub on in the morning prior to going on the cooker. So fkn hnnnnnnngh.

I have but don't notice much difference, if any at all.

But I tend to prep meat the day before when I can just to break up the workload.

Dry brine does wonders on beef and chicken.
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post 1618125341 10-01-2020, 11:55 AM
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Looks bomb
Now I’m starving lol
post 1618127841 10-01-2020, 12:32 PM
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Originally Posted By headinahole⏩
I have but don't notice much difference, if any at all.

But I tend to prep meat the day before when I can just to break up the workload.

Dry brine does wonders on beef and chicken.
I haven't noticed much difference with juicyness (not that it lacks with such a fatty cut) but it has been noticeable having a little bit of saltiness carry through ALL of the meat rather than just the outside 1" or so. But I suppose if you were already rubbing the day before anyways it wouldn't make as much difference.
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post 1618128471 10-01-2020, 12:39 PM
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Originally Posted By 78novacaine⏩
I haven't noticed much difference with juicyness (not that it lacks with such a fatty cut) but it has been noticeable having a little bit of saltiness carry through ALL of the meat rather than just the outside 1" or so. But I suppose if you were already rubbing the day before anyways it wouldn't make as much difference.
I'm pretty salt sensitive, gotta knock off the excess from the dry brine or I'll **** my stomach up.
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post 1618128611 10-01-2020, 12:41 PM
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Originally Posted By headinahole⏩
I'm pretty salt sensitive, gotta knock off the excess from the dry brine or I'll **** my stomach up.
Makes sense. I'm a total salt junky so yeah, that whole different strokes thing is strong.
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