Barbecue Chicken Problems

[ruppertb]

If you want to try to get ahold of it normally commercial size sauces are made differently. Where I work we dr up our sauce and use open pit. If you buy it at the store first ingredient corn syrup but our bottles we get first ingredient tomato purée. Same label and everything.

What I would try if applicable would be to grill your ribs and move to the oven to broil on the sauce. This will help it caramalize and thicken without it dripping off. Flip them and sauce again works great.

 

[ritter6788]

I'm just here for the "you're not doing it right" comments. :D

 

[cracker]

Come On Your making me hungry !

 

[gcarroll]

Come On Your making me hungry !

Isn't that the point!

 

[zach_discus]

Pat the juice off the chicken after unwrapping it (or better get a chicken from a fresh butcher). Make a simple brining solution (water + salt 3-1 ratio). Brine overnight, remove from brine and pat dry. Butterfly whole chicken. Make a softened butter/olive oil and rub under the skin. Fins a rub recipe you like and apply liberally over the out side of the bird (top and bottom). Let set for at least a hour. While its setting get grill going up to about 375deg, put the room temp bird on and cook till meat thermometer gets whithin 10-15deg of done. Sauce underside of bird, cook 5 min, flip sauce top of bird, cook another 5min (Rufus Tegue made a sauce, little bit o heat is the best). Temp should read close to done. Pull bird from grill and loosly cover with foil 10min. Tuck in and enjoy the perfect bird!!

 

[DarthSimon]

I bought a giant Traeger Smoker last year and totally botched up a few nice pieces of meat... I tried a Brisket and smoked it for 10 hours... It looked good, but went to slice it and it was rare inside.... I kinda gave up after that one....

 

[gcarroll]

I bought a giant Traeger Smoker last year and totally botched up a few nice pieces of meat... I tried a Brisket and smoked it for 10 hours... It looked good, but went to slice it and it was rare inside.... I kinda gave up after that one....

Sounds like you just needed to wrap and cook to the right temp. An instant read thermometer is one simple tool that will make you a better cook. For large cuts like briskets and pork butts, a remoter thermometer is a great tool.

Instant read thermometer
https://www.thermoworks.com/Classic...MI45GUqqaB3AIVgbxkCh1q-wtuEAQYASABEgLcA_D_BwE
Remote thermometer
https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

 

[Dr. Dendrostein]

Many years ago, got into tinkered with brisket. Used electric clay oven. Homemade. I marined brisket in white wine vinegar and forgot what else. For 24hrs, then made a rub for it. Put in smoker. 180° constant. For 24hrs. Man talk about, meat falling of the bone. Of course no bone. Very, very. Tender.

 

[gcarroll]

Many years ago, got into tinkered with brisket. Used electric clay oven. Homemade. I marined brisket in white wine vinegar and forgot what else. For 24hrs, then made a rub for it. Put in smoker. 180° constant. For 24hrs. Man talk about, meat falling of the bone. Of course no bone. Very, very. Tender.

But if the meat was falling off the bone... You had a whole nother issue!

 

[alton]

Come on now you wrap your briskets too? Okay after mine is done I wrap it and let it cool down. Just giving you guys are hard time. When you have nine Texans in your family and they all weigh 120 to 220 lbs you don't eat much Beef! I grew up on deer meat and Boston Butts. Sometimes Javalina and Armadillo, along with Jack Rabbit Chili. I never new beef tasted so good till I moved out. And nothing better than a Ribeye grilled at 800 degrees on a Egg. I still am confused on people having issues with their sauce sticking?

 

[Dr. Dendrostein]

Come on now you wrap your briskets too? Okay after mine is done I wrap it and let it cool down. Just giving you guys are hard time. When you have nine Texans in your family and they all weigh 120 to 220 lbs you don't eat much Beef! I grew up on deer meat and Boston Butts. Sometimes Javalina and Armadillo, along with Jack Rabbit Chili. I never new beef tasted so good till I moved out. And nothing better than a Ribeye grilled at 800 degrees on a Egg. I still am confused on people having issues with their sauce sticking?

You know Elkh per lbs is $500 at a really,really nice restaurant. Man, you grew on some really expensive meat. That's if your from Manhattan. Heehee

 

[cracker]

You grill Daddy's try smoked Mac n cheese? OOh My it's tasty !
I don't need Ya to make me hungry !

 

[gcarroll]

You grill Daddy's try smoked Mac n cheese? OOh My it's tasty !
I don't need Ya to make me hungry !

Funny you mention that.... My mo-in law just asked me to make some. I've never done it but heard is is awesome!

 

[ironeagle2006]

This is dinner tonight here has about 9 more hours to go doing it hotter and faster than normal. I normally go 13 hours at 250 but today trying 9 hours at 300. 16 pounds of Certified Prime Black Angus Brisket baby Rub is nothing more than salt and pepper .

 

[Water Dog]

Butts rubbed last night with an overnight stay in the fridge. Just pulled them out to bring them up to room temperature. Will be going into the WSM in a couple of hours for a low n slow overnight smoke.



And here is my tangy whole grain mustard slaw for the pulled pork sammie’s! :D

 

[Water Dog]

And it begins...

 

[gcarroll]

And it begins...

Nice Leon, you are a hardcore! WSM, DigiQ, Maverick ET73. You got all the goodies!

 

[Water Dog]

Thanks! The best one there is the new Thermoworks Smoke. It’s super accurate like my Thermapen.

 

[gcarroll]

I figured with all that gear you had a thermapen too. Which reminds me, I need to send mine in to be fixed. I started a new thread hoping to connect more BBQing reefers.
https://www.reef2reef.com/threads/bbqing-reefers-whats-on-your-grill-smoker.415433/#post-4876902

 

[Retro Reefer]

Did a practice run yesterday because I’ll be cooking for family on the 4th... it’s been a while since I’ve done ribs on my grill but I must say they where fantastic.. Had deviled eggs, potato salad, bake beans and corn bread on the side:D