They were preseasoned. Got them at the store. Some kind of citrus rub. I used oak and roasted them at about 325 for a couple hours. I generally won't do a long smoke with poultry, as it can soak up the smoke flavors like a sponge, and be a bit overpowering.

After 2 months, I'm finally back in bidness with a new roof and deck. Celebrating with some Chicago hype juice and tri tip. Feels good.

https://i.imgur.com/G4J4S2f.jpg?1

https://i.imgur.com/sKOvdk4.jpg?1

https://i.imgur.com/DezvyTN.jpg?1

Man, that tri tip looks great. Oh and the deck and all is nice too! Congrats on getting your outdoor space (and extension of your sanity) back.

Thanks, dude. I've been salivating at y'alls work. Cooking inside just isn't the same.

That do look good and the tri tip too

Doing a lamb shoulder today.

Interesting

Gonna smoke it ?

Doing some chicken quarters for today, and a pair of pork lions to save and bring to a friend's house tomorrow for dinner since she just had a knee replacement.

Damn that looks fantastic. Well done sir.:clap:

My wife's birthday actually. :)

Filet Mignon on the Grill
Mashed Potatoes with Gravy (Yukon Gold Potatoes)
Fresh Green Beans, Steamed
Birthday Cake

Smoke it like a pork shoulder. But it got delayed till this weekend.

Thanks. It was a big hit last night.

Dartgod should have posted those in a girly picture thread. Those are some damn fine looking butts. I did some ribs, chicken thighs and salmon. All turned out good. Probably the best cupcake chicken I've done so far. I bit right through the skin and it didn't pull at all. I'm not posting pictures of them. Rib and chicken pics look the same after a point but I thought I done good.

There's was one mishap though. I was going to make some pit beans but I was pretty busy with the three proteins so I was behind on the beans. I got them in the smoker for 2 and a half hours then I pulled them and they were not done. The beans were not tender. Hell they were still hard. I looked at the wife and I was like "why"? The it hit me. After soaking the beans for 18 hours there about when I pulled them out of the fridge I forgot to boil them.:rolleyes::shake: There's just no way to save that.

Lamb went on today. Used RecTec's Freakin' Greek rub.

I won a RT prize pack that included all of their rubs. I have yet to find one I don't like.

https://www.rectecgrills.com/coldens-freakin-greek-rub/https://uploads.tapatalk-cdn.com/201...94b91d073c.jpg

Doing a brisket (just the flat) and some beef back ribs tomorrow. Loving my new offset, there was a learning curve but my last smoke I was able to keep a consistent temp across the chamber for 8+ hours without having to babysit.