re: Lunch Thread: Darth's lunch thray in honor of the resurrection edition

Hey PJ :) :) :)

Today is my Friday and I want to leave sooo bad.

I kinda thought wed get an email to close early today. They tend to do that. Not the case this time...

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I will brine the quarters or whole fryers overnight. A few hours before putting on ill pat them dry and put on a dry rub. Smoke until done. Always come out super juicy and tender.

I smoke alot of pork butts also. Smoking is by far the cheapest and tastiest way to cook your meals.

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Two questions

1. What do you use in your brine? I've always used apple juice, sugar in the raw, and sea salt.

2. When you're doing chicken, what temp and how long do you go?

BTW, if you like, I'll be happy to share my butt and rib recipes here since I don't compete any longer.

I'd take an hour. I've got a shite ton to do.

It's gorgeous outside. I tried to get in the pool. Got in as far as my apple bag before I had to get out. Water is still way too cold.

Apple bag?

Darth, I know you didn't ask me but I'm a lover of the smoking hobby, and am continually experimenting. My best smoke has been my brisket. When it comes to chicken, for me:

1. My brine is always a mix of water, brown sugar, kosher salt, and juice of choice, usually apple or cider. I try to brine the day before.

2. If smoking, I always do on indirect heat, and the temp I keep between 235-250 degrees. There's no set length for chicken parts. But I do between 30-45 minutes a pound, and shoot for 160 degree internal temp.

I actually smoked ribs this weekend on a GAS grill to see if I could do it. They actually make little boxes that sit on the burner, and you fill them with wood to give you the smoke. I have a lot to learn on the grill. They were good, not great. I love the convenience of smoking with a gas grill and not having to fight with the coals all day long. But it's hard to get the solid smoke flavor to the meat unless you cook over coals.

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1 Cup of Sugar, 1 Cup of kosher salt, bay leaf, pepper. Cover chicken with water.

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Ah. What I always do is take one cup apple juice, half cup sugar in the raw, & half cup of sea salt. I'll put these in a sauce pan over med heat until the sugar & salt dissolve into the apple juice. I'll set it aside about 20 minutes then let it cool. Once cooled, I inject it into the butt.

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200-225. Depending on the size; quarters or thighs could take 3-4 hours. 6 for a whole fryer, although I prefer to cut it in half to cut down on time.

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Thanks! I'm going to give that a try.

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Yea man share away! Dry rub is so damn expensive and I usually throw a dry rub together.

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OK, here's what I do on a butt. As for rub, I usually just get McCormick's or Bad Byron's.

1. Inject butt with brine. Avoid injecting up against the bone.

2. Rub butt first with regular mustard and then whatever butt rub you like. Make sure to totally coat the butt.

3. Put butt on smoker, fat side up, at 225 degrees. I prefer mesquite or cherry, but use whatever wood you prefer. Smoke butt until internal temp of butt reaches 165 degrees. During smoking periodically (about every 20-30 minutes) spray butt with apple juice to keep moist.

4. Pull butt off smoker and let rest for about 15 minutes. Place out a length of aluminum wrap and INDUSTRIAL STREGTH plastic wrap (enough to totally wrap the butt so nothing can leak out). Place the butt on this fat side down. Pack a layer (like 1/2 thick) of brown sugar on the top of the butt. Wrap butt air tight in the industrial strength plastic wrap and then aluminum foil.

5. Place butt back on smoker (still at 225 degrees) until internal temp of butt reaches 195.

6. Remove butt from smoker and place in large oven pan. Unwrap butt and either cut or pull. Be careful when opening wrap from the butt because it will be full over VERY hot juices. Serve with sauce on the side.

Don't be a pussy, jump in. Weren't you ever a kid? That's the trick

Aspy - I don't leave til Wednesday I'm just happy this week is nearly over