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First smoke on the UDS

post #1 of 8
Thread Starter 
For my first smoke on the new UDS I decided to try Shooter Ricks Snake Bitten chicken.

Got a big pack of chicken thighs

Deboned all of them.

Rubbed them down with the snakebite rub.

Left some plain for the kids, wrapped them for an overnight rest.

And on to the UDS along with a pork picnic shoulder that I started earlier(more on that in another post)

Smoked over hickory at 250 degrees until internal temp of 160. then thrown on the grill to crisp up the skin and finish to 170.

Served up with some noodles in a bag and some sugar snap peas

I love my GOSM, but the UDS packs so much more flavor into the meat and takes about the same amount of babysitting. I probably will not be using the GOSM much anymore.
This was definitely some of the best chicken I have ever had. Thanks Rick for the great recipe!

Thanks for checking out my Qview.
post #2 of 8
Looks great PDT_Armataz_01_37.gif
post #3 of 8
Way to go FU. I can't wait til I have the time to work on getting my UDS built. Can't go wrong with the Snakebitten Chicken either. I like how you deboned it so the presentation of the slicing would be nicer.

Do you think you lost much if any flavor by removing the bone prior to cooking?
post #4 of 8

Good Looking Chicken

That's some good looking chicken... not to mention the pork.

Maybe a silly question but does deboning cut down on the cooking time at all?
post #5 of 8
Thread Starter 
The deboning does cut down on the cooking time a little. I dont think it affected the flavor.
post #6 of 8
Nice job on everything. Glad you like your UDS. SBC is good, isn't it? biggrin.gif
post #7 of 8
wow!! that meal looks good. can't wait to complete my uds.
post #8 of 8
Looks great!
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