I have a chicken, and two 7lb butts (on sale for .99/lb) on the pit
right now. Everything has been on since 11 am. Outside temps in the
30's. Pit temps 250 - 280.

More later.

Rob

> wrote in message
ups.com...
> I have a chicken, and two 7lb butts (on sale for .99/lb) on the pit
> right now. Everything has been on since 11 am. Outside temps in the
> 30's. Pit temps 250 - 280.
>
> More later.
>
> Rob


Hope these butts are fast cookers. You might want to increase the temps
after you pull the chix (3-4 hours). Butts take anywhere from 7-13 hours (no
telling beforehand) so 11AM is a bit of a late start IMO. I'm assumin you're
cookin' the butts till 195 or so. Good luck.


--

wrote:
> I have a chicken, and two 7lb butts (on sale for .99/lb) on the pit
> right now. Everything has been on since 11 am. Outside temps in the
> 30's. Pit temps 250 - 280.
>
> More later.
>
> Rob


The chicken was "roasting & smoking" in the radiant heat area of the
offset nearest the firebox. With a deflector installed. The chicken was
a nice dark brown, skin was crisp, meat was moist. Apples and onions in
the cavity never seem to hurt.

I took the butts off at 7pm and 8 pm. Internal butt temps were 190+.
Could have gone longer but, both were fairly easy to pull. Two forks
were some help.

Pit temps ranged from 250 to a high of 300. I even left the pit alone
for an hour while we picked up groceries. It was still at 260 when I
got back.

Guess my firetending skill is returning after a brief experiment with
a LazyQ-like technique.

Had sandwhiches for dinner...My not quite two year old loved it!
The bark was incredible and the mesquite was just right.
I froze most in 1 lb. increments except what the in-laws wanted.


Rob