Smoke Fest today - here's the Chickens

byounghusband

Smoke Blower

Original poster

Apr 28, 2008

97

10

Sachse, Texas

• Jul 5, 2012

• #1

I'm doing a Smoke Fest today and night.... Chickens, Salmon, and Bacon.

Here's the Chickens:

I used the Brine recipe out of Jeff's book and brined or approx 18 hours. Sorry no Brine pic.

Seasoned them up with Chicken Rub from Rub Co. Good stuff!!



Got the UDS up to temp and set them in.



Start temp



Gonna smoke around 250-275 til done.

More pics to follow

 

byounghusband

Smoke Blower

Original poster

Thread starter

Apr 28, 2008

97

10

Sachse, Texas

• Jul 5, 2012

• #2

Got the Yard Birds off the smoker.

Quick pic and cover with foil to finish up.....

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jul 5, 2012

• #3

Looking good, nice color 

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,686

1,251

Raleigh,NC

• Jul 5, 2012

• #4

 

 

byounghusband

Smoke Blower

Original poster

Thread starter

Apr 28, 2008

97

10

Sachse, Texas

• Jul 5, 2012

• #5

I cut them up after about 2 hours and I could NOT believe how juicy they were!!! Crazy moist....:yahoo: I used Pecan wood for these and the smoke flavor was great, but nowhere near overpowering. Gotta love Pecan!!! Gonna be good snacking as I smoke the Bacon and Salmon in a few hours when I get home. C'mon outside temps!! DROP!!!!!

 

southernsausage

Meat Mopper

May 27, 2012

295

11

Tupelo, Mississippi

• Jul 5, 2012

• #6

Nice!!!!