Hello all , so here is my first attempt at smoked anything. Used chicken thighs so a mess up would not be too costly.
Specs. Master Forge Dual door, brined for about an hour and a half, smoker at 250ish, rubbed with a local spice mix, just got Jeff's book so I will be trying his rub and sauce very soon, cherry shavings in the box and cooked to an I.T. of 165 took about an hour an 40 mins. Had good smoke for just over an hour could smell it and barely see it.
They came out nice an moist on the inside just slightly rubbery on the outside layer no skin, and I will cut back on the thyme spice in the brine mix. Overall was a success.
