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First smoke of the year w/ qview

post #1 of 11
Thread Starter 
Hey everyone,
Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the other two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.

Not a lot of picts. But hopefully enough to make your mouth water.
I did a brine solution of water, apple juice, homemade dry rub, black pepper, worchestshire sauce, soy sauce and little hot sauce. Set the whole thing in the fridge for about 4 hours.

Ahh the nice smell of that smoke!

After about an hour I moved them over to the heat to crisp up the skin.

Then yesterday, there was still some leftovers so I chopped up the rest of the chicken and put it in a pan with some of the homemade sauce and had some delicious sandwiches for lunch.

I hope everyone enjoys this post.

Thanks for looking.
post #2 of 11
Nice job Dude...looks great!
post #3 of 11
Nice looking thighs, the way I like them.
post #4 of 11
To sweet! I look forward to seeing the rest!
post #5 of 11
Chicken looks great, very tender. Nice job on the brine solution, I'll have to give that one a try. I usually do a simple brine but next time I'll change it up a little.
post #6 of 11
Thread Starter 
Thanks guys.

FireItUp...as far as the brining goes. I've heard arguments for and against it. I don't notice so much that it makes things juicer, but I do notice that there is a flavor difference. What I failed to put in the picts is after the brining I didn't even dry them off. I just laid them on a cookie sheet on a couple of paper towels and let them "drain" for about 15 minutes, cut side down. Then I srinkled a light dusting of rub on them. I didn't work it in at all. These were mainly for the kids and I didn't want them to frown if the flavors were too intense. But they tasted really good the way I did them, a little sweet (from the apple juice) and they had a nice smoke flavor. Not a smoke mixed with rub flavor. And I did not apply any sauce or mopping juice duing the cook. Thighs are pretty small and cook quick enough that they don't really have time to dry out. All in all I was really happy with the results. The next day when I was chopping it up for sandwiches my wife kept sneaking bites and she said she liked it better cold.

But I have to say that when I mixed it up with the sauce I made, it was delicious. The sauce was pretty heavy on the vinegar so more Carolina style.
post #7 of 11
Good looking chicken Dude
post #8 of 11
Dude...Well played on the chicken sandwiches. I haven't done chicken for a while, but now I'm inspired. I have a whole fryer in the freezer, and that baby is coming out of hibernation for next weekend. I'm going for the brine first, and hopefully with any leftovers, mixed in a sauce for either some pulled chicken sandwiches or a smoked chicken pasta like Cajunsmoke13 did.

Bravo on the first smoke of the year.

BBQ Eng.
post #9 of 11
Looks great nice job
post #10 of 11
Nice job Dude. Looks tasty
post #11 of 11
Thread Starter 
Thanks everyone. I did the same with some leftover pork butt (I made quite a bit of food this weekend). I chopped it up covered it in the sauce, put it in a big freezer bag and took it to work today. I threw it in a crock pot on low for a couple of hours and fed the office. The whole place was infused with that vinegar sent. When the mailman came late in the afternoon he said "Wow, what's that smell?" We told him we had BBQ for lunch and he said it smelled awesome. biggrin.gif
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