60g Muscavado
1/4 cup white sugar
4 Tablespoons maldon salt
1 tablespoon garlic powder
1 t-spoon White pepper
1 t-spoon black pepper
1/4 cup (30g) spanish paprika
8 g chopped ground dry chipotle (not powder as i dont have any)
2 t-spoons cayenne
10 allspice berries ground
1 Tablespoon cumin
Injection (taken from Chris Lilly except i ran out of white so had to substitute the rest with brown sugar)
3/4 cup of peach juice
1/4 cup sugar, half and half soft brown and granulated white
2 tablespoons of Worcestershire sauce
Photo of it before going on
Cooked it for about 15 hrs, unwrapped at around 235f average. Used mostly Hickory chunks but started it off with a couple of large chunks of cherry. Basted the last two hours with cider vinegar and cayenne.
15b hrs later and another hour rested
Pulled!
It tasted great, think its got to be my best one so far. The peach injection has definitely given it another dimension in flavor.
Little issue i keep running into that i would like some advice on please. When I used water in the WSM to cook chicken (the first time I cooked chicken) the skin was horrible and rubbery, something which does not happen when cooking without water. I have only ever used water in the pan when cooking Pork shoulder as i find it really easy to maintain temps with little effort but I find that a few of the fatty thin bits of bark here and there have a similar, but not quite as bad, texture as the chicken i did with water, most of the bark is perfect though. Has anyone else had this issue and do you think it is due to using water in the pan?