- Apr 11, 2015
- 42
- 10
So I finally smoked something in my ECB today, it was pretty much one of the worst days to smoke but I was just too excited. It was 37F, 20-29Mph Winds and Snowing... But the smoker stayed at a steady 225-250 for all three hours. I used 75% Cherry & 25% Apple wood, overall they turned out nice, but I wish they were a little more juicy. I took the chicken out at exactly 165F and rested them for 10 min.. If anyone has tips when to take them out my ears are open.
Recipe:
Brined for 18 hours
Sat with rub for 25 min
Cheery & Apple wood
Recipe:
Brined for 18 hours
Sat with rub for 25 min
Cheery & Apple wood