Author Topic: Chicken breast and salmon (Read 854 times)

3sSecurity · « **on:** February 23, 2016, 02:37:10 PM »

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.

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iCARRY · « **Reply #1 on:** February 23, 2016, 02:44:00 PM »

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

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3sSecurity · « **Reply #2 on:** February 23, 2016, 02:55:16 PM »

Quote from: iCARRY on February 23, 2016, 02:44:00 PM

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

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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.

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SixZeroFour · « **Reply #3 on:** February 24, 2016, 10:06:53 AM »

Those CB doors look so clean on the WSM [emoji106] Nice looking plate up as well!

Author Topic: Chicken breast and salmon (Read 854 times)

3sSecurity

Chicken breast and salmon

iCARRY

Re: Chicken breast and salmon

3sSecurity

Re: Chicken breast and salmon

SixZeroFour

Re: Chicken breast and salmon