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First time smoking with q-view

post #1 of 17
Thread Starter 
This is my first attempt at smoking anything. It was also my first time using my pit I just built. Everything went and tasted wonderful excepte the run I got online was a little spicy for the girls. I brined the chicken for almost 24 hrs and put the run on and let it stand for 45 min. smoked it for around 4 hrs. It was the juiciest chicken I have ever tasted. Matt



79b7a7fe.jpg this is the chicken after I took it out of the brine and put the rub on it.


fda45108.jpg this is it on the smoker almost done.


244af077.jpg this is the finished product.
post #2 of 17

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post #3 of 17
Thread Starter 
Thank you
post #4 of 17
Way to go!

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post #5 of 17

Your Sausage looks strangly familiar? Like the Elgin Sausage i used to get when I lived down that way... icon_cry.gif .

post #6 of 17
That's a good looking bird and sausage. Looking forward to some bird tomorrow.
post #7 of 17

   That looks like a great smoke!. You said you built your smoker, how about some pics of it. We love seeing a good build.

 

 

Mike

post #8 of 17

Looks delicious! Nice job.

post #9 of 17

The only way to learn is keep trying . Job Well Done!!

post #10 of 17

Looks Tasty!! Great Job!

post #11 of 17
Thread Starter 
This is the thread For my smoker build. Thank u all, my next endeavor will be to start smoking brisket, and find and tweak a rub to my and my family's liking. I'll let y'all know how that goes. Matt


http://www.smokingmeatforums.com/t/124406/my-first-pit-and-smoker-build#post_841402
post #12 of 17
Thread Starter 
The sausage is from a meat market in Marion called penshorn meat market.
post #13 of 17

MMMM looks good!

post #14 of 17

Looks great!  I too am always working on my rubs.  I have several that are great and a few that need helop.  A never ending enjoyable tasl.  Keep on keeping on.  Steve

post #15 of 17
Great job!
post #16 of 17

i love the bacon on bacon 

post #17 of 17

Looks great from here! You can't go wrong with Jeff's rub. II have used it on everything from rabbit to brisket with great results.

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