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Second smoke, First chicken, Q view

post #1 of 3
Thread Starter 

So after the pork loin I did this chicken. Brined it over night then let it dry out for a bit in the fridge. Used mustard to make my rub stick. It to 3 hrs 45min to get to 163 then under the broiler to help crisp. chicken looks almost burnt int the pic, did not taste burnt though.

 

Also I did a sort of potatoes au gratin. I used the mandolin to slice red potatoes, then layered them with a splash of heavy cream, crystal hot sauce and cheddar cheese. An hour in the oven at 300 then into the smoker for the last hour the chicken was in there. Very decadent. 

 

post #2 of 3

I would take a plate of that. The black is the sugar in the rub burning.

Happy smoken.

David

post #3 of 3
I agree, looks great to me!
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