Originally Posted by BlueBombersfan
Wow I have done a lot of ABT's but going to have to try the chicken wrapped bacon next. I have never really got much of a smoke ring on my pork shoulders and haven't tried a brisket yet. How do you get the smoke ring?
The smoke ring is primarily due to a chemical reaction between the meat, fossil fuels (charcoal, nat. gas), and the smoke. Depending on your smoker type and fuel you may or may not get a good smoke ring. My smoker uses charcoal for the heat and then I toss in a couple of chunks of flavor wood - I usually run my smoker around 200-220° for long smokes and apply flavor wood 1x per hr. for the first 6 hrs. or so.
Originally Posted by Pittman
How long did the chicken bites take?
Also, was the smoker at 300 for the brisket too, or was it lower, and you boosted the temp for the chicken bites?
I smoked the brisket at 200-220° for the full 15 hrs., then when I pulled the brisket out to rest it for 1-2 hrs. I opened up my vents and stirred the coals the kick my smoker temps up to 300°. Then I put the chicken bites on for about 1 hr.