Chicken breast and salmon

[3sSecurity]

Had a chance to run my new WSM today with my new gaskets and cajun bandit door. Temps held awesome through the cook.

Chicken rubbed with bad byrons butt rub and brown sugar. Sauced at the end with stubs original.





I had plenty of coals at the end so I decided to throw on the salmon we had planned for dinner tonight. Seasoned with weber's garlic and herb seasoning.



Sent from my SM-N900V using Tapatalk

[iCARRY]

What temp were you holding at? How long for the chicken? Did you just go to 165 internal?


Sent from my iPhone using Tapatalk

[3sSecurity]

What temp were you holding at? How long for the chicken? Did you just go to 165 internal?


Sent from my iPhone using Tapatalk

I was holding around 225-240. Suprisingly it took 2.5 hours to get to an IT of 165. I sauced them at 160 and pulled them around 170.

Sent from my SM-N900V using Tapatalk

[SixZeroFour]

Those CB doors look so clean on the WSM Nice looking plate up as well!