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Smoked thighs and my old smokey

post #1 of 8
Thread Starter 
Smoke for my first time last week. Made ribs and I'm hooked. Brined thighs overnight in a water(2 quarts) salt(1/2 cup) and brown sugar(1/2 cup) mixture. Pulled out, patted dry and dry rubbed with a basic rub + cinnamon.

Set smoker at 255 and just put them on.



A pic of the old smokey smoker for good measure. I added a thermometer to the lid.



Gonna leave them on for about 2 hours? And check internal temp. Wish me luck.
post #2 of 8

Looks good!  Thats a neat little smoker.  Does it have a water pan in it?  Can't wait to see how they turn out! :drool

post #3 of 8

Looks tasty, the cinnamon is an interesting touch.

post #4 of 8
Thread Starter 
No water pan. I liked this one because it is all aluminum so no need to worry about it rusting.
post #5 of 8
Quote:
Originally Posted by smillers View Post

No water pan. I liked this one because it is all aluminum so no need to worry about it rusting.

 

Very neat unit!  I like it!

post #6 of 8
Thread Starter 
Took out the chicken.



Let rest for 15 and starting to pull.



This was pre-made for dinner tonight but I had a bite. It's amazing. I also just threw some brauts on for lunch this week.
post #7 of 8
Thread Starter 
Forgot to put. It cooked for 1 hour 45 minutes at 255 until internal hit 165.
post #8 of 8

That looks delicious!  Great Job!

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