Well I decided to smoke a couple of chickens, with a couple different rubs to try side by side. The inlaws came over so I knew I could get some unbiased opinions too.
Here they are:
brined for about twenty hours in Tips slaughterhouse brine:
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
also used Shooter Ricks Snakebite Chicken recipe, I have used it several times on grilled breasts an it is fantastic! This was the first time on the smoker.
http://www.smokingmeatforums.com/wiki/shooter-ricks-snakebite-chicken-rub
Ok here are the picks:
Top is my rub and bottom is Snakebite. (sorry I took them with the camera side ways, unknowingly)
The snakebite is on top now (of course they can't be in the same spot)
My little helper, she sat out there with me for over 30 min.
TBS rolling
I put alot of rub up under the skins of the chickens, and it really helped to get the flavor of the rubs in the meat I think. I cooked them at about 275 and they were done in 2 hrs. I thought they would take a little longer but had to put two layers of foil over the top of the cookie sheet and they sat in the oven for an hour before I cut them up, and they were still very moist on the inside.
They were very good had just a little left over so I pulled it for sammies or wraps later in the week.
Sorry started eating and forgot the Bearview.
Thanks for looking
Aaron
Here they are:
brined for about twenty hours in Tips slaughterhouse brine:
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
also used Shooter Ricks Snakebite Chicken recipe, I have used it several times on grilled breasts an it is fantastic! This was the first time on the smoker.
http://www.smokingmeatforums.com/wiki/shooter-ricks-snakebite-chicken-rub
Ok here are the picks:
Top is my rub and bottom is Snakebite. (sorry I took them with the camera side ways, unknowingly)
The snakebite is on top now (of course they can't be in the same spot)
My little helper, she sat out there with me for over 30 min.
TBS rolling
I put alot of rub up under the skins of the chickens, and it really helped to get the flavor of the rubs in the meat I think. I cooked them at about 275 and they were done in 2 hrs. I thought they would take a little longer but had to put two layers of foil over the top of the cookie sheet and they sat in the oven for an hour before I cut them up, and they were still very moist on the inside.
They were very good had just a little left over so I pulled it for sammies or wraps later in the week.
Sorry started eating and forgot the Bearview.
Thanks for looking
Aaron
