Tailgating today in boulder to watch Oregon destroy the buffs. In honor of the Ducks I decided to go with some chicken for the spread. Went with the Slaughterhouse brine recipe and I don't know how it tastes, but is sure smells amazing. I started the brining around midnight. Used a huge bowl and just submerged the chicken in it.
I took the chicken out around 4 this morning and started up the smoker. As you can see my photography skills are amazing.
I woke up around 7 to give it a check. A little nervous about the smoker producing heat. I thought with an electric it would provide a steady stream of heat, but it was very cold this a.m., so I think I will probably have to finish up on the gas grill.