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05-28-2018, 05:57 PM | #976 |
Born with Bad Habits
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Kept it simple with a pork butt. 16 hours on the WSM, and it was falling-apart goodness!
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05-28-2018, 06:18 PM | #977 |
Cast Iron Jedi
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Ham turned out well. No pix, but it was good.
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05-28-2018, 07:11 PM | #978 |
MVP
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05-28-2018, 08:12 PM | #979 |
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Did a brisket today, no pictures, getting up at 4 am will cause you to forget to take pics. Came out great.
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05-28-2018, 08:23 PM | #980 |
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Wanting to do something easy for guests on Saturday day.
Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker?
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05-28-2018, 08:45 PM | #981 |
(Sir/Yes Sir/Aye Aye Sir)
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Thank you, those were mine... And they were indeed awesome..
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05-28-2018, 08:48 PM | #982 |
Supporter
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Whole. Whole are freaking easy. And amaze balls.
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05-28-2018, 08:49 PM | #983 | |
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Quote:
I prefer to smoke thighs or leg quarters but if you want breasts, do this. Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like. Rinse them if well. Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more. They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done. Last edited by tooge; 05-28-2018 at 08:51 PM.. Reason: Spelling |
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05-28-2018, 08:52 PM | #984 | |
(Sir/Yes Sir/Aye Aye Sir)
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Quote:
That's how I do it. Neighbor skips that can and puts a whole pineapple core in the cavity.
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05-28-2018, 08:59 PM | #985 | |
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Quote:
Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on. 1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour. Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture. Never get the heat above 220. Low and slow.
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05-28-2018, 10:07 PM | #986 | ||
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Quote:
Quote:
so whole bone in chicken breasts and thighs if going that route?
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05-28-2018, 10:29 PM | #987 |
I like Pie!
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05-28-2018, 10:49 PM | #988 |
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Always bone in.
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05-29-2018, 06:28 AM | #989 | |
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Quote:
Maybe I’ll put some chicken wings in too. Anything different to know there. I got a new cheater smoker. Electric Masterbuilt so I can set temp and forget it. I’ll probably start smoking more with such an easy setup now.
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05-29-2018, 06:32 AM | #990 |
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I almost close the damper during the first two hours to get the full smoke into the center of the meat. Watch your wood until you get use to it. With the damper wide open, you can burn through wood quickly.
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