Fathers Day Weekend Smoke - Lots O Chicken

Discussion in 'Poultry' started by bonedadddy, Jun 20, 2009.

  1. bonedadddy

    bonedadddy Smoke Blower

    Hey guys and girls and grills,

    Haven't posted in a while, but having a nice year for smoking. This weekend its Chicken and Sausage Burnt Ends...

    I used my standard rub (bsuger, paprika, garlic, onion, sage, chili poweder, black pepper, white pepper, cayanne (just a dash), cumin, and salt.

    Smoking at 300 degrees using all applewood...Mop includes Apple Juice, white rum, and apple vinegar...

    Here is the Pre...
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    From Right to Left: Baked Beans, Chicken Breasts, Sausage (burnt ends), Legs (and a couple of breasts) and lastly 3 kinds of wings (bbq rub, lemon pepper and a garlic pepper)

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    5 Pans with only 3 racks....guess this will be a staged smoke!!!

    Will post the finished Qview later....
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good! Keep us posted.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice smoke
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Looks good but don't you need something Matbe another smoker? Cann't wait to see how you pulled it off. Good luck
     
  5. bonedadddy

    bonedadddy Smoke Blower

    I keep telling my wife that...Honey...I need Bigger and Better!!! More Smoke!!!!! I would love to build something out back, but just dont have much of a back yard...

    Anyway, here is the finished product...I had a two stage smoke today...first was finished around 2:00....second just finished...

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    Hope you enjoyed the pics...a little blurry, I had to take them with my blackberry because my normal cam is broken at the moment...

    Now for the feast!!!!
     
  6. shawnr5

    shawnr5 Smoke Blower

    It all looks great. Was the sausage cooked before slicing and smoking or just sliced and smoked?
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice feast Bonedaddy...
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    No jokin', that is alot of chix! Looks good, too!

    Good smoke, BoneDaddy!

    Eric
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Mmmmm.... Looks like a great feast, blurry pics or not (damn blackberries).
     
  10. old poi dog

    old poi dog Master of the Pit OTBS Member

    I see you gave the little GOSM a workout today. Great looking spread there BoneDaddy....
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Quite the spread. Glad it all worked out for you. I've never heard of sausage burnt ends before. What's all involved with that?
     
  12. bonedadddy

    bonedadddy Smoke Blower

    The sausage was nothing more than Farmland's smoked sausage (so it was cooked when I bought it)...then I slice it up and shake it in a bag with my RUB...leave it in the fridge overnight...

    They went in after the chicken, and these cooked fast (due to the higher temp for the chicken). I mopped them 3-4 times during the smoke.

    They normally stay in for about 4+ hours (depending on the temp of the smoker). These darkened up after about 2 hours.

    I also tend to mix them up after about and hour (or at the first mop).

    My wife says its the best of the burnt ends I prepare...
     
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    I smoked one of those Farmland's smoked sausages this weekend to make some of cowgirl's Chicken Bog. Tasty stuff. I left mine as a ring without rub and just threw it right on the grate with some cherry for about an hour and a half.
     

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