I put 10 boneless skinless chicken breasts into the tumbler with a brine and let them tumble for 30 minutes twice. While those were tumbling, I prepped 2 butts.
After tumbling, I left the breasts in the vacuum tub and put it in the frig.
I rubbed the butts at 4:30 or so and put them into my homemade electric vertical at 5:45.
After I put the butts on, the bride and I had some snacks.
Chicken boobs went on at 7:00 PM. I seasone 3 with Mrs Dash chipotle, 2 with Mrs Dash garden mix, and the rest with citrus fajita.
At around 10 the breasts hit 155 so I pulled them and tented with foil for around 1/2 hour. Then, packaged up.
And now, ladies and gentlemen, this is why I built my electric smoker. I went to bed.
When I got up this morning (vacation day) I noticed that my cook alarm hadn't gone off all night and I was still 20 or so degrees away from done.
I had to peek though, and all looked well... probe 4 was used for the breasts last night and was sitting on the top of the smoker all night. Oops.
At almost noon, I hit 205 in the large one and 201 in the smaller, so I pulled them. Bark for miles!
All shredded up and vac packed now.
The smoker ran at 230 from start to finish and I used pecan pellets in my AMAZEN tube.
I'll see about getting a shot or 2 of my folks enjoying some of this tomorrow when I go to the farm to deliver.