Monitor your pit temperature

Hello Mr. Anderson,

I have a problem! I cooked chicken thighs this past weekend and followed the directions in your book that I just purchased. My chicken was black and at an internal temp of 205 degrees after only one hour in the smoker at 275 degrees temp. What did I do wrong?

I think the black was a combination of too much wood and too much brown sugar in the rub. I’m cooking on an Ole Hickory EL-ED-X pit, but your book gives a cooking time of approximately 2.5 to 3 hours cook time for the chicken and yet mine was at 205 degrees after only one hour and my temps held perfect at 275 degrees on the smoker.

Please help.

Regards,
Cliff

4 Smokin Butts takes 3rd at the Cape BBQ Fest in Cape Girardeau, MO

Congratulations to 4 Smokin Butts, a BarbecueCoach.com member, for their 3rd overall at the Cape BBQ Fest in Cape Girardeau, MO. They were 5th in chicken, 8th in ribs, 6th in pork, and 9th in brisket.

Amelia Island, FL BBQ contest results

BarbecueCoach.com Members did quite well at the Great Southern Tailgate Cookoff in Amelia Island, FL… Sweat’s BBQ and Smokin AJs took 2nd and 3rd in chicken while Chatham Artillery BBQ took 5th overall with 8th in ribs, 7th in pork, and 7th in brisket.

BBQ Rub

Hey Bill, loving the videos and coaching from you, thanks for sharing! I had a question. I just watched video on Ribs hot and fast and you never mentioned the rub that you used. Just curious what you recommend.

Thanks SIR
Tony

BarbecueCoach.com member in Kennesaw Pigs & Peaches

Bill, it was great meeting you this weekend. We had out best weekend yet with a 1st in ribs, 9th in pork, 9th in brisket and 39th in chicken to get a 4th overall and 1.5 points out of Reserve Grand. One judge gave our chicken a 9, 6, 6, and was just enough to kill our chances but so goes competitive bbq!! I never thought I would convert over to hot and fast but not only did I get plenty of sleep, the pace was very different both Friday and Saturday. Can’t wait for the next competition!!!

Thanks
Stan
Mrs. T’s BBQ

4 Smokin Butts takes 11th overall in Midwest City, KS

Congrats to 4 SMOKIN BUTTS for their 11th overall in the Sam’s Club Invitational BBQ Bash in Midwest City, OK. They took 7th in chicken and 7th in pork.

Border War Smokers takes 4th in Emporia, KS

Congratulations to Border War Smokers for their 5th overall in the Flint Hills Beef Fest BBQ in Emporia, KS. They took 3rd in chicken, 11th in pork, and 2nd in brisket.

Kennesaw GA Pigs & Peaches results

The Pigs & Peaches BBQ Festival in Kennesaw, GA was full of BarbecueCoach.com members and we did quite well. Pit Bulls Up in Smoke was 3rd overall with 10th in ribs, 8th in pork, 5th in brisket, and 3rd in anything butt. Mrs T’s BBQ was 4th overall with 1st in ribs, 9th in pork, and 9th in brisket. Chatham Artillery BBQ was 13th overeall with 10th in pork and 14th in brisket. Boat-n-BBQ was 11th overall with 8th in chicken and 7th in brisket. And finally Smokin Seargents was 7th in chicken and 13th in brisket.

Bossman BBQ takes 10th in Worland, WY

Hi Bill,
Just wanted to let you know how we did in Worland. We came in 10th overall; we were 6th in chicken, 10th in pork, 6th in brisket and 23 in Ribs. My ribs sucked and I knew it the minute I started cutting them they dried out I think I used to much brown sugar when I wrapped them. When I started to cut my ribs they were ripping on the meat side like the whole rib had a candy coating from the brown sugar and caused the ribs to fuse together. There were 31 teams at this contest with QUAU, number one team in the standings taking GC, Believe me I wanted to beat them so bad LOL but it is what it is!

I’ll be writing an article on barbecuecoach.com for my blog on cooking schools. I’ve learned allot from you and the techniques you teach. Glad to be a part of this program and plan to bring as much business as I can to you, just hope it doesn’t get to the point where when we compete everyone is using your techniques! It looks like we have had a few hits going to your site on the links I have to you on my website! As soon as the article is done I will email it to you prior to it being published. Thanks again

Traeger smoke setting

I just purchased your book, and I have a question about brisket.
I use a traeger bbq, the smoke cycle heats to about 150, the med cycle heats to about 250, should I heat the brisket to a certain temp before smoking or just heat the bbq and place the brisket and smoke first before cooking or cook first then smoke?
Please let me know, thank you John