I am playing with my offset today, so I figured I would throw this out there. Feel free to comment and critique it.
It's a snowy, cold and grey Sunday afternoon up here in New England...a perfect day to fire up the smoker.
It's my fifth time running this thing:
Here is the fire setup..small and hot does this trick for this thing so far:
I hit this with the propane torch in a few spots and away we go!
A couple of bone - in breasts, brined and air-dryed.
I pulled back the skin, applied a little olive oil, store bought rub and some bacon:
Then tied them up, more olive oil and rub on the outside:
I can poke around for a cook-to temp...I was thinking 165. Does that sound alright?
I put these on "swim-cap" style (skin down) and will come back when I turn them. :)
Edited by KeithA - 3/20/16 at 1:55pm