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First smoke in the MES 30 - Smoked Chicken

post #1 of 5
Thread Starter 

Hi all. I broke in the new MES 30 this weekend. I used the slaughterhouse brine recipe that I found on this site, and also used the mild Bubba Q rub. I smoked at 265 for a bit over 3 hours. It turned out moist and had great flavor. I used apple chips, but will possibly be looking into the AMNPS for the future. I appreciate everyone's input and the information on this site. I also tried to crisp the skin on my grill afterwards, but I don't think I left it on long enough, as only some of the skin got crisp. Overall I'm fairly happy with this smoke, as I was nervous about over smoking it. Anxious for my next smoke already. Have a good Sunday!

 

Brent

 

 

 

 

post #2 of 5

That's a nice looking Chicken , Brent. :drool Keep practicing on Chicken and learn your Smoker then go to Pork Butt ,  then Ribs and then try Brisket.

 

Secret is practice and patience.

 

Have a great Holiday Season and as always . . .

post #3 of 5
Thread Starter 

TY oldschool

post #4 of 5

  Chicken looks good Brent! Check out spatchcock chicken too. Where you cut the backbone out and lay the bird out flat.

 

  Mike

post #5 of 5

Looks amazing!

Great job!

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