Unfortunately, Sugars has stopped distributing. But there are a lot of great rubs out there. You want to look for one that's got a bit of heat to go after the SPG, then a sweet & savory rub to finish it off. Good luck!
So what are the judges looking for? This all seems fn rediculous! I can do this on my weber with a beer in my hand. You all seem to do the same thing and achieve the same results!? Awesome similar chicken...
Love the content, excellent video that's helped me everytime I turn in brisket. But.. dude nobody wants to hear you eat! No need in it, I have dogs eat quieter than you.
25:25 All of the chicken has a piece of butter on the inside, and outside of it except for the one second from the top on the left doesn't have one on the outside like all the others, and that's really bothering me!!!!
Bruh, you did way too much to that batch of thighs. After all that, where's the chicken taste? You over thought the whole process. I wouldn't eat that.
Our disposable boards are now from BoostYourBBQ.com. They have 1” lines to help us measure and the square is 9”x9”, same as a KCBS turn-in box. This way we can be sure it all fits before we box it!
I am justing learning to smoke with my digital smoker . What i need to no on any of your meat how long do you cook your meat before wraping it in your paper
How salty is that rub? You already have the salt from the bacon. Have you ever tried using the rub on the chicken before wrapping it with the bacon weave?
I started using this technique and my briskets are phenomenal. Appearance is perfect, flavor profile is perfect, scores get me paid. Good luck out there to you regardless, theres a million ways to do it, this way works for alot of us.
