DTG 2nd smoke - Chicken thighs

Discussion in 'Poultry' started by damnthatsgood, Sep 8, 2013.

  1. Alright ladies and gents, my first smoke was a disaster.  I burned the crap out of some potatoes, and made jerky out of some harmless drumsticks.

    Since then, I've done some mods to the smoker, and done more research into the sacred art of smoking.

    The results are in........

    This is fresh out of an hour-long bath in the Slaughterhouse Brine.  I pulled out each piece, and dried it off.

    Link to brine:  http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

    And here they are, about two hours later.  Temps ranged between 275 - 300*.  The smoker is rock-solid with temp.  Hardly used any fuel at all this time around.  One basket full about two inches deep, and started on the second basket.  Last time, I used half a bag of charcoal, and a bag and a half of wood with temps all over the place!!  This time around, I bought half a cord of oak, and used about four 2" splits.  I cut those in half with my chop saw for the basket.

    It was tasty!  Just a hint of salt from the brine, and a nice, smokey aftertaste.  I won't lie - it was the best chicken I've ever had.

    Stay tuned for DTG 3rd smoke - Brisket!!  Starting tomorrow at 8am, and coming to a Q-vue near you hopefully around 5pm.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The chicken thighs looks great....... You did a nice job.....
  3. Thanks!  Bout to go fire the pit back up, and get this brisket underway....
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the look of your skin. Did that come out wrong?

    Great looking chicken.

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.   How bout the brisket?
  6. billbo

    billbo Master of the Pit OTBS Member

    Nice looking chicken there! Briskets are fickle, they are not easy and take way longer than you think lol. Keep smokin!
  7. Thanks.  I won't give up.  Just waiting to get back on days off before I exact my revenge...
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Fine looking chicken there and your smoker looks like it's getting nicely seasoned. Congrats on making the banner.....Willie
  9. Thank you!

    I saw that.  How do you make the banner in the first place?
  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    With great looking food apparently. ... chicken turned out great! Cant wait for some brisket revenge post!
  11. Thanks!

    I have three days left until I'm back on day's off.  Then, the battle begins...
  12. Great looking chicken!
  13. Thanks!

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