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Today's Smoke W/q-view!

post #1 of 14
Thread Starter 
Here's todays smoke: I did two whole chickens and a dozen turkey legs. The turkey legs are for the guys at work and finished them off with a Mahogany sauce. The chicken was excellent. Momma said it's the best thing I've done yet!

Here's the birds in the smoker after brine and rub.

About 3/4ths of the way through the smoke! Oh, it was hard to wait!

Turkey legs coolin off a bit, then I added the Mahogany sauce, they better appreciate these, otherwise I'd eat em!

Here's the birds after a nice rest under aluminum foil, the house smelled o so good!

Here's the meal, the two birds ready to eat and a big dutch oven of my homemade baked beans! Supper was diffenatly a hit I think! Sure taseted good after a day spent cleanin carpets!

Got to try out the new Maverick wireless thermometer, bought it for monitoring the smoker temps while I'm busy doin other things, worked very well!
post #2 of 14
Everything looks really good. I'm wishing I had a couple of those leg right now! PDT_Armataz_01_37.gif

How long was everything in for?
post #3 of 14
Thread Starter 
Took 4:55 to hit 165* internal with a smoker temp of 250*. Was worth the wait though!
post #4 of 14
I figured after chattin with you that you posted some pic's. Looks great, I love smoked chicken and turkey legs. I got a good deal on some turkey thighs awhile back brined and smoked OH MAN..................................
post #5 of 14
Did you brine any or all of that Trav? If so can you share?

post #6 of 14
Thread Starter 
Joe: Here is the brine I use:

Poultry Brine:
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

Brined overnight.

Poultry Injection Recipe:
1/2 Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Salt
2 TBS melted Butter
2 C Apple Cider

Rub: Southern Comfort brand.

Spritz Recipe:
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

I spritz each hour.

Now you all have my secret recipe, you are sworn to silence upon pain of death!

post #7 of 14
Thanks for the recipe trav...I am doing a turkey in the morning. I am going to use your brine and add some OJ. Thanks for the hints!!!PDT_Armataz_01_34.gif
post #8 of 14

post #9 of 14
Thread Starter 
Joe: No problem glad to help. Hope it comes out good for you! Jeez, the pressures on, for Easter dinner no less!

post #10 of 14
travcoman, thks for parting with that. i will add that to my list of things to smoke. list is gettin pretty long i tell ya
post #11 of 14
GREAT lookin smoke ya got there!!!
post #12 of 14
that there is some fine looking vittles, can't wait to fire my smoker up, but gotta wait till I can see it from under the snow :-(
post #13 of 14
Excellent looking grub!! I have two of those Dutch ovens like yours. Some of my fovorite cookware ever!. Keith

post #14 of 14

Guys at work!

Are they hiring? Thems some good looking eats!
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