Today just wasn't meant to be

smokinut

Smoke Blower

Original poster

Jun 27, 2013

147

41

Salt Lake City, Utah

• Aug 1, 2013

• #1

So I had planned on smoking a chicken today. Got it in a brine last night of 2 gallons water, cup kosher salt, 3/4 cup brown sugar, 1/4 cup dry Italian herbs, and 3 TBLS balsamic vinegar (just what I had left in a bottle, figured I'd throw it in to see what would happen). Well, today's weather turned to crap. Wind gusts of 30 mph, Weather Bug app said 50% rain, Mother Nature turned her back on me. My little ECB doesn't do well in that sort of weather. So I figured I'd just pop it in the oven and smoke something next week. Set the oven to 350*, set the time for 1 hour 45 minutes. Come back in after getting the yard work done and check the temp, damn thing shot up to 182* lol. Today just wasn't my day. Hope everyone else's day was better.

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polishmeat

Meat Mopper

May 30, 2009

232

13

Chicago

• Aug 1, 2013

• #2

I'm guessing your breast was at 182, and you considered it a bit dry?  I usually shoot for that temp (180-185) in the thighs/legs - which typically gets rid of any extra pink near the bones, which can turn some people off drastically.  

 

Last edited: Aug 1, 2013

kryinggame

Smoking Fanatic

Nov 16, 2007

543

30

Charlotte, NC

• Aug 1, 2013

• #3

So what's the point?

 

raastros2

Smoking Fanatic

OTBS Member

Jan 1, 2012

924

18

The Red Stick, Louisiana

• Aug 1, 2013

• #4

don't give up my  man keep your head up...that has happened to every sile one of us before

 

smokinut

Smoke Blower

Original poster

Thread starter

Jun 27, 2013

147

41

Salt Lake City, Utah

• Aug 1, 2013

• #5

kryinggame said:

So what's the point?

Click to expand...

So what's the point of what? My post? Just a little venting. That's the point of communities like this. A place to share the great things you do, a place to laugh about the things you mess up, to ask for help or to pass on things you've learned.

So let me ask you, what's the point of your post?

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smokinut

Smoke Blower

Original poster

Thread starter

Jun 27, 2013

147

41

Salt Lake City, Utah

• Aug 1, 2013

• #6

polishmeat said:

I'm guessing your breast was at 182, and you considered it a bit dry?  I usually shoot for that temp (180-185) in the thighs/legs - which typically gets rid of any extra pink near the bones, which can turn some people off drastically.  

Click to expand...

Yeah its more dry than I wanted lol. Just glad it's going into chicken alfredo so it won't be as noticeable.

raastros2 said:

don't give up my  man keep your head up...that has happened to every sile one of us before

Click to expand...

Oh yeah, definitely not the first overcooked thing I've made and definitely won't be the last.

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kryinggame

Smoking Fanatic

Nov 16, 2007

543

30

Charlotte, NC

• Aug 2, 2013

• #7

SmokinUT said:

So what's the point of what? My post? Just a little venting. That's the point of communities like this. A place to share the great things you do, a place to laugh about the things you mess up, to ask for help or to pass on things you've learned.

So let me ask you, what's the point of your post?

Sent from my Galaxy Nexus using Tapatalk 4 Beta

Click to expand...

I didn't know if you were asking for advice or help. It was an open ended post. I didn't know where you were going. Sorry!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 2, 2013

• #8

Sorry to hear about all things going against you. I think we all experience from time to time unfortunately. 

Should still be ok in the alfredo though!

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Aug 2, 2013

• #9

Hang in there UT,

I accidentally torched a dozen chicken wings the other day, and that was after brining, injecting, rubbing, etc...

At $2.50 a pound, I was not happy with myself.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 2, 2013

• #10

Sounds like a good day to me................Any day smoking/cooking is better than a day at the office

Happy smoken.

David

 

cansmoke

Smoking Fanatic

Jul 21, 2012

679

951

Hamilton, Ontario

• Aug 3, 2013

• #11

So long as it was edible.  I've had issues the last 3 Fridays with doing burgers and crappy weather. 

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Aug 3, 2013

• #12

What I normally do, is first, check the local doppler radar, see where the rain is, somebody from Under Ground Weather has to be out your way, check for Salt Lake/Utah weather using a search engine, they are good at local forecasting and throughout North America.  But then If I have time to get everything going, I will do so, then as the sky starts to darken, as it usually does every time I fire up my smoker, I place 2 patio chairs, their backs to smoker, a couple inches from the smoker.  Then by draping a plastic tarp over them, it covers the smoker, with the ability to lift one side of the tarp to get at the smoker.  Heat does not effect the tarp,  I have 30 inch MES Electric model.  Works good.

 

kellyhmc

Newbie

Jan 26, 2013

11

10

Centerville, UT

• Aug 4, 2013

• #13

Gotta love Utah weather......wait 5 mins.....change again