Smoked my first chicken for family on Sunday. Jeff's smoking meat book arrived on Friday so I had to cook something from the book. Did 15 thighs and 20 drumsticks using half pecan, half applewood. Chicken pieces were brined for 2 hours then rinsed, dried and covered in yellow mustard then rubbed with equal parts kosher salt, coarse black pepper and garlic powder. Holy crap, BEST chicken I and the others have ever had. So juicy we were a mess. I have brined turkeys before but never chicken. Im hooked. Luckily I cooked way to much so last night(Monday) I pulled the chicken from the bone, reheated a few minutes and made tacos for dinner. Still have more for tonight so I am a VERY happy camper. The book is awesome. Great job Jeff.
1.5 hours in.
After 3 hours.
1.5 hours in.
After 3 hours.
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