Yesterday I took the new propane GOSM for a spin. I played it safe and only smoked a couple of 4 lb. chickens, and two fattys. I've been reading on SMF and other places about brining, so I give it a try. One bird was smoked only sprinkled with lemon pepper, the other was brined for six hours in a simple brine of 1-cup kosher salt / 1-cup sugar solution. I did it that way to compare the two together. I can tell you now, I will be brining all poultry in the future. It was like night and day difference between the two. I guess now it's time to start experimenting with the brine ingredients.
The two fattys were good too, but I may have cooked them a little longer than necessary. Again, I was playing it safe and took them to 160 degrees before removing from the smoker. What do you guys recommend for a target internal temp on the fattys??
Again,
Thanks for all the info
The two fattys were good too, but I may have cooked them a little longer than necessary. Again, I was playing it safe and took them to 160 degrees before removing from the smoker. What do you guys recommend for a target internal temp on the fattys??
Again,
Thanks for all the info