4 smoked chickens

Discussion in 'Poultry' started by werdwolf, Oct 7, 2008.

  1. werdwolf

    werdwolf Master of the Pit OTBS Member

    Decided I need to start smoking a little more in bulk and get stored up for winter. So here's a simple smoke with 2/3 cherry and 1/3 mesquite.

    Brined in Kosher salt, sugar, Worcestershire, molasses for a good four hours.

    Then rubbed with lemon pepper and Cajun seasoning.

    Into the smoker.

    More Q VIEW to follow when they are done.
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  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start!
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    well here are 2 of them. Very good, smoke was a little on the light side.

    My wife and I pretty much devoured one of them. rest cut up and in the freezer and the carcasses, wings, and pan drippings split into four freezer bags for soup this winter.
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  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Looks like a great smoke ya had there! Good idea for saving all the scraps for soup, I've yet to do that and it's ridiculous not to.
     

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