Made some Cupcake Chicken yesterday.

[IMG]https://oi935.photobucket.com/albums...psyxb3pnpq.jpg[/IMG]

Amazing bark!!!

What seasoning did you use?

Big Bad Beef Rub from Amazing Ribs. It's legit.

https://amazingribs.com/tested-recip...eef-rub-recipe

I’m definitely using it, I can never get my briskets to have this kind of bark.

Can’t wait for my days off so I can get back to smoking. I’m working 23 straight days, my next day off is the 24th and I’m missing my smoker.

That looks great. I did 10 slabs of ribs last week. Here's 7 slabs I cut up and made a pile of ribs.

[IMG]https://oi935.photobucket.com/albums...psmh2yacet.jpg[/IMG]

FMB did you do fat up or down?

I cooked 8 chicken thighs and I wanted to do them all in my OK Joes Bronco Drum but it wasn't big enough to hold two muffin pans so I cooked 4 in the Drum and the other 4 I did in my Wichita. In the end after I glazed/sauced them I put them all in the Wichita. Used some apple and cherry wood. Turned out pretty good for my first attempt. I scraped the fat off the skin on 4 of them and said screw it on the other 4. The skin shrunk on the ones I scraped but one of those did turn out perfect.

I always go fat up, but may try fat down next time. The bottom did get a hair overdone. Fat cap on the bottom might protect it a little.

Perfect, thanks for the tips.

I’m going to try it again soon.

If you were going to make chili from leftover brisket, point or flat?

I think the flat would give you the better texture. Not as chewy.

Pros in here.

Great stuff.

Flat for chili for sure. Leave that point for burnt ends!

https://www.reddit.com/r/BBQ/comment...medium=ios_app

What a good idea.

I did it using the flat once. It was good but probably not as good as the brisket by itself.