MR. BMJ
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Staff Member
- Sep 21, 2011
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Made pulled chicken again last night. I usually just season the bird with no binder, but I wanted to experiment and try using this generic Chick-Fil-A knock off chicken sauce from walmart in place of mustard a try, and see how it went. I couldn't tell a real difference outside of the skin getting a little less crispy, so i'm just gonna stick to rub only from now on, lol.
The first 2 pics below are pre-cooking after seasoning them up, and while waiting for the smoker to get heated. The one on the left I used Lawry's seasoning salt instead of Killer Hogs AP seasoning because I thought I was gonna run out of AP....which I didn't, oh well, lol. The one on the right was also smaller and cooked faster by about a 5 degree difference.
These third and fourth pics are about an hour and 50 minutes into the cook where I opened up the smoker for the first time to add in the thermo probes. The one on the left was already at 154F, and the one on the left was high 140's.
The first 2 pics below are pre-cooking after seasoning them up, and while waiting for the smoker to get heated. The one on the left I used Lawry's seasoning salt instead of Killer Hogs AP seasoning because I thought I was gonna run out of AP....which I didn't, oh well, lol. The one on the right was also smaller and cooked faster by about a 5 degree difference.
These third and fourth pics are about an hour and 50 minutes into the cook where I opened up the smoker for the first time to add in the thermo probes. The one on the left was already at 154F, and the one on the left was high 140's.