The Texas BBQ Forum

good lucky man

Good luck !!! I'm already tired of just thinking about prepping all that food and then slicing it up. I bet it's going to turn out great.

I'm looking forward to the pics. This is a BIG gig.

How you doing Muley?

I see You online Muley, report in

Well its complete I started cooking at 2:30 am and finished the Brisket about 10:00. I then moved the cooker to the wedding area and re-stroked the fire and put my chickens on. 3:30 pulled the last chicken wrapped them and let them rest for min. The wife started pulling the chickens and I put the German sausages on and started slicing Brisket. We served at 5:30. and the feast began. I was going to try to take more pics but everything started happening quickly and before I realized it we were serving and I hadn't taken more pics. So here is what I did take. I had so many good compliments on the meat and beans. By the time I got home it was 9:00 and I was one tired guy. The beans had 5 lbs of hamburger, 5 lbs of bacon, and 5 lbs of sausage plus 5 different beans.

Good job

Very nice! That is some serious work


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I have to admit I did have a problem with the beer can chicken. Some were a bit rubbery and some looked like the joints weren't completely cooked. I double checked the the temps before I too the off the smoker. They all were 165 in the breast cooked at 275 degrees till temps were 165. Any help here would be appreciated.

U pulled off something not many can do !!
Congratulations man, you should be proud of yourselves. Everything looks really good.
As for the chicken, the only thing I can offer regarding the beer can chicken skin is that if possible, crank up the temps to 500 or so when it internal gets close to 125/135.
Those lower temps act like a sauna and the extra hydration from the beer can keeps the skin too moist the really crisp up.
Its kind of like if you deep fry chicken nuggets,wings,mozzarella sticks and French fries and stick them in a Styrofoam container while they are hot. Come back 15 minutes later and a lot of the crispness is gone.

I'm not sure if your setup will allow you to get high temps or not but that is what you need for a really crispy skin.

Again, awesome job you guys did !

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Awesome results! B. Definitely higher temperatures for chicken. Anything above 350 I’ve had success Not having rubbery skin


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As we say over on the East Side A J W D

Awesome, looks amazing.

I was going to post that old quote from John Wayne about never apologizing, but it really doesn’t quite fit. This one however does: not that you had to prove it to anybody but cooking for this many people defines you as The Man in the way the Duke himself would have defined it - you never backed down an inch.

Well done!!

Look's great !!