Guinea Pig chicken for my trial run at using Jans Dry Rub so I picked up a little 5 ¼ lb bird for my victim. Notice the fresh mixed bag of rub and the Vertical Chicken Roaster being used for the test. There’s a zillion variations of the Roaster and they are quite inexpensive. Sure makes it easy to hang a bird upright … Course, Jim Beam goes with everything
Rubbed the young chicken with EVOO and a liberal amount of Jans Dry Rub. Paid extra attention to applying the rub as much as possible under the skin and inside the cavity. Trimmed off some of the fat from the bird but in hind sight maybe I should have left more of it on so that it would baste the bird. Not that it came out dry but just a thought since the roaster catches the grease.
Here’s that beauty ready for the OBS. PID @ 250ºF, vent wide open, and used 2 hours of Hickory
4 hours later the IT was only @ 154º in the thickest part of the breast. As this was my first whole chicken I learned that I needed to put the bird in a lot sooner than I did in order to eat at a decent time. Pulled the bird with an IT of 154º and finished her off in a 450º oven for 15 minutes.
Here is what the bird looked like when I pulled it from the OBS. Using the Vertical Chicken Roaster sure did make cleanup simple. All the grease was deposited at the bottom of the Roaster so there was nothing inside the OBS to clean except the water bowl. I like that
- Jan’s Dry Rub was everything it was advertised to be and then some
- Hickory adds another dimension to smoked chicken. Only used Pecan and Apple before
- Vertical Chicken Roaster really made clean up a cinch
- Yummmmm … It was delicious
Jan and Larry (known as KyNola on many BBQ/Smoking/Cooking Forums) live in Kentucky and here in Larry’s words is how Jan developed her Dry Rub …
My friend has a commercial BBQ restaurant and gave me some of his rub. He would not however give me his recipe so I put my wife on a mission to find something very similar on the internet and then we would tweak it to match his. Here is the best effort. It only has 14 ingredients and makes a bunch.
- 1 cup + 4 tbsp sugar
- 1/4 cup Lawry’s seasoned salt
- 1/4 cup garlic salt
- 1/4 cup + 1 1/2 tsp celery salt
- 1/4 cup onion salt
- 1/2 cup paprika
- 3 Tbsp chili powder
- 2 Tbsp black pepper
- 1 Tbsp lemon pepper
- 2 tsp celery seed
- 2 tsp dry ground sage
- 1 tsp dry mustard
- 1/2 tsp dry ground thyme
- 1/2 tsp cayenne
- Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
I salute Jan, and everyone else who designs, creates, and perfects a Rub, Cure, Brine, Marinade, Sauce, etc. I wouldn’t know the first place to start. Without them, it would be a very bland around here
I was having smoking withdrawals so I decided to check out my local SaveMart for something to smoke. Ran across some fresh Foster Farms Chicken Leg Quarters for $4. Figured it was too good to pass up!
For my impromptu smoke I rubbed some EVOO and Johnny’s Garlic Spread. Preheated OBS to 250º, vent wide open, and used 2 hours of 2-1 smoke using Special Blend/Apple mix.
3 hours later, I pulled the leg quarters when thigh IT hit 180º and rested in foil for 20 minutes while I fixed the rest of the meal. OBS never did get back to 250º. Hovered around 235-240º. I need to get off my a** and install that second heating element.
Quick and dirty … Made a little Chicken & Garlic Rice-a-Roni and salad. The $$shot …
I think I’m starting to become a ‘smoke eater’ cause the chicken turned out scrumptious but it was a little mild in the smoke department. I know some smokers swear by hickory on just about everything but I have yet to use it much on anything. How does hickory work on chicken?
First let me say that I love Corned Beef and Cabbage and have always simmered my Corned Beef for hours before preparing the cabbage, onions, carrots, and potatoes. I have never cooked a Corned Beef in the oven so I wasn’t sure what to expect when I chose to smoke my first Corned Beef.
Soaked the Corned Beef in water for 3 hours. Changed the water every hour. The Corned Beef had a pale appearance. Dusted a small amount of spices just for grins.
PID @ 250º / 2 hours of hickory / pulled when Internal Temperature reached 158º. It took 4 ¼ hours (it was 3.77 lbs). It sure looked and smelled great!! So far so good …
Here is the Corned Beef brisket after resting in foil for 20 minutes. Certainly had a great smoke infused flavor and was quite moist … BUT as I sampled a slice I found it to be very tough, leathery, to the point where I could have used it for stick of gum cause I chewed, chewed, and then chewed but it kept it’s consistency. Wasn’t anything like the boiled Corned Beef that I have enjoyed for so many years. But it sure smelled and looked great.
Popped it in the oven at 450º for 20 minutes to see if it would become chewable.
Here is the $$shot served with some boiled cabbage, onions, carrots and steamed potatoes.
Alas, it was still tough! Tried my best to chew a few pieces of Corned Beef but to no avail. Since I love vegetables I decided to turn this into a vegan meal. My thoughts are that I don’t think I did anything wrong since the Corned Beef was certainly cooked. For now I will just revert to simmering my Corned Beef for hours on the stove. Maybe those that have smoked a Corned Beef for immediate consumption might share their thoughts on the subject. Should I have smoked the Corned Beef and placed it in the fridge overnight and served it tomorrow? For clarification, I was not trying to make Corned Beef Pastrami.
Snelly’s pork loin smoke inspired me to smoke one using my new Frog Mats. Even after doing a little research on the forum I was still a little reluctant to pull the loin at 150º – 155º. A few have suggested an IT of 140º – 145º Anyway, chose to follow everyone’s lead after reading some convincing data on the safety and pulled with an IT of 156º. Old habits are hard to break!
Swung down to WallyMart and found me a nice little Boneless Pork Loin and dusted it with a little of my favorite seasoning
Preheated OBS to 225º with my PID and applied 3 hours of smoke – 2 to 1 ratio with Pecan and Special Blend. Pulled with an IT of 156º after a total cooking time of 3 1/2 hours. The Loin was only 3.75 lbs. I was curious to see if the pop-up thermometer would blow it’s top signaling that it was done but it never did
FTC for an hour and hacked off a few slices. Very moist and tender with a nice smoke flavor
The $$shot … served with some scalloped taters and steamed cauliflower/carrots/broccoli. Got to have those vegies!!
I believe I’m going to like these Frog Mats. Maybe it was just me but it appeared that cleanup was a lot smoother or maybe it was that the Loin didn’t drip as much as other meats.