So I completed my 2nd smoke since I got my MES30 last weekend. This time it was chicken legs, thighs, and a couple of boneless breasts. This morning I three together a brine: brown sugar, kosher salt, soy sauce, wostershire, and garlic salt, ice water. Let it all soak in the fridge for about 3 hours. Took it out and threw on a little Weber chicken and rib seasoning and threw them in the smoker cranked all the way up to 275 (max), for about 2 1/2 hours using hickory. Took them out when IT on the breasts got to 170. Threw them on the Weber grill for about 15 minutes to crisp up the skin. Very happy with the results and will definitely be trying it again! I tried to upload a pic but not sure if it worked.
post #1 of 2
3/22/14 at 5:19pm