or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smokin in Texas
New Posts  All Forums:Forum Nav:

Smokin in Texas

post #1 of 8
Thread Starter 

Hello everyone glad I finally signed up as a member.

My name is Logan and I'm from Texas, I have been smoking now for 3 years my smoker is a Charr Griller with the side fire box. I mostly smoke with seasoned Peacan and Hickory wood from local vendors. My skill level is still Novice, however I have never had anything bad come out. My first smoke was a Pork Butt and I have been hooked ever since. This weekend I will be doing 2 whole chickens for the first time, Brined overnight in my own solution then rubbed and injected with my own spice rubs. I look forward to posting pics eventually when I get my camera going. Glad to meet everyone here!!  Thanks.

post #2 of 8
Quote:
Originally Posted by ZombieHunter85 View Post
 

Hello everyone glad I finally signed up as a member.

My name is Logan and I'm from Texas, I have been smoking now for 3 years my smoker is a Charr Griller with the side fire box. I mostly smoke with seasoned Peacan and Hickory wood from local vendors. My skill level is still Novice, however I have never had anything bad come out. My first smoke was a Pork Butt and I have been hooked ever since. This weekend I will be doing 2 whole chickens for the first time, Brined overnight in my own solution then rubbed and injected with my own spice rubs. I look forward to posting pics eventually when I get my camera going. Glad to meet everyone here!!  Thanks.

 

Welcome from Canada Logan!

 

Looking forward to those yard bird pics! I smoked a few of those last weekend same method as you expect I rubbed a mixture of rub and butter under the skin and they turned out incredible!

 

Cheers!

post #3 of 8

Hey neighbor. welcome to the forum

 

Gary S

post #4 of 8
Thread Starter 

Thanks Gary nice to meet y'all thanks KNIFEBLD that is exactly how I made mine. I brined them overnight in a solution of 1 cup salt, 3/4 cup soy sauce, 1/4 cup garlic and onion powder and 1.5 gallons of water. Rubbed them down with melted butter, and ground mustard, fresh rosemary ( inside cavity), garlic and onion powder and black pepper, they came out so tender, hard to think of doing chicken another way now lol. I will try to upload some pics of them soon, only have a finished pic forgot to take a before pic. got them yard birds for 77 cents a pound!

post #5 of 8
Hey Logan
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
post #6 of 8
Thread Starter 

A Qview of the chickens

post #7 of 8
Thread Starter 

They came out amazing, the flavor was rich an smokey infused with spices. That is Rosemary and butter stuffed in the cavity and the body was rubbed with ground mustard, pepper,  ground rosemary, smoked paprika and more butter.

post #8 of 8
Hey Logan

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smokin in Texas