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First Smoked Chicken (pics)

post #1 of 3
Thread Starter 

Brine for 16 hours.  I got the Brine ingredients from this site, but cannot find where I got it.  My apologies

I use a rub from a local restaurant here in Columbia.  They have won a bunch of awards for chicken wings using this rub.  I plan to eventually make my own, but this will do for now

4 Hours later I hit 170 degrees and it tastes awesome.

 

This was my third smoke so far.  First was ribs, then wings and now this.  I plan to try the Boston Butt next.  I'm addicted...may even do some cheese once I buy a vacuum sealer.  Let me know if you see anything that doesn't look right...I am very new at this.

 

DJ

post #2 of 3

DJ

It looks great! If you will smoke to 165° in the breast and 170° in the thigh It will be a little more moist.

Happy smoken.

David

post #3 of 3
Thread Starter 

Thanks David

 

I had a few questions come up while doing this.

 

Does it matter where you put the chicken in the smoker?  Low, high, front, back etc?

 

Also...should I be using a drip pan?  If so, is it for anything other than easy clean up with a MES?

 

Thanks.

SmokingMeatForums.com › Groups › Masterbuilt Electric Smoker (MES) Owners › Discussions › First Smoked Chicken (pics)