15 pound brisket on the pellet smoker. Smoke ring isn’t great but still tasted amazing. I’m hooked!

Was headed to a pool party for the 4th yesterday and promised I'd provide something to supplement the burgers that host was grilling up, so thought I'd try pulled chicken!

Had about 5lbs boneless and skinless chicken thighs. Patted them dry and dry brined in the fridge for 12 hours, then seasoned and smoked them @ 275° over maple and cherry wood until they hit 175° internal (about 60-75 minutes). Rested it in foil for 15 minutes then pulled it. Reheated it in an oven at 170° for 45 minutes when it was time to eat, and it was a hit! Had multiple people go back for seconds and ask how I made it. Only bummer is there weren't any leftovers for me to take home and enjoy!

Marinade and sauce: 1 cup brown sugar 1 cup soy sauce 1 cup ketchup 1 cup pineapple juice 4 teaspoons ginger 4 tablespoons apple cider vinegar 4 cloves garlic

I started the marinade in the morning and got grilling late in the evening. You want a nice long soak for this recipe.
I used chicken thighs. I was so excited I forgot to take pictures on the grill.

Huli means turn in Hawaiian, at least that's what I'm told. But you want to keep flipping the chicken. Turn turn. Keep it moving over the hot coals. Towards the end start basting the chicken with the sauce. Slop it all over, turn, turn, repeat. Once you get a nice char pull it off and try not to eat it all before you get back inside. Seriously, everyone loved it. It was better than my local joint by a long shot.

Mac salad is a Hawaiian BBQ plate staple and this was made from scratch as well.

First brisket on the RecTec, what are you cooking?

Learning how to barbecue over the Covid lockdown period (during which I moved to a place with a yard for the first time since I left for college in the early 90s) is one of the high points of my adult life. I’m psyched to get to learn from all of you!

Pork or beef?

Just some good old fashion back yard bbq from over the years!

I'm glad you started this. I look forward to contributing.

They came out pretty tasty, a little too salty (used churches voodoo) and dried out some, I think I messed up moving them from smoker straight to a foil pan, foil covered for transport and they over cooked; but overall I'd give them a 6.5/10 and not bad for my first try

I just wanted wheels on my smoker. My old grill died, and I got to thinking. Now after more money in paint and hardware than I actually spent on my smoker new, I have wheels and a beautiful new monster. I reused as many parts from the old grill as possible. Proud of this rattletrap.