looks amazing Gusible, did you do a brine and rub, or ?got five chickens in the freezer waiting there turn on the smoker ride, Dc will be along soon, so you might wanna have his care package ready lol
OK,
I may be a wee bit partial because it was on a smoker I built,
but as I sit here with FULL BELLY, I must say "HOT DANG that was GOOD"!
I read on another page that cooking chicken any other way than "low and slow"
should be illegal. As of this moment I FULLY AGREE!
As for brine or rub, here is all that I did:
Equal parts butter and soy
pepper
Melted butter into soy, added black pepper
put in bowl, let chickens go for a short swim
250 four hours and MAGIC HAPPENS!
I would suggest running the stronger wood (hickory, mesquite, ash) first. I only use these in smaller doses (less than 1/3) in my wood mix and that puts this flavor in first so it shows up last as you bite into it. Follow that with the fruitier woods so they are the first smoke you taste. If you're using wood chips over charcoal in your firebox then just pre-blend the chips and don't worry about it... fwit
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I think he's waiting by his mailbox for his sample to arrive ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
BBQ Comp Team Name: I Do NOT Compete......All of my cooks are benefiting Kids that need a helping hand! ie: 4H , FFA and such. It's My time for payback................