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Recent content by hokieman18

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  1. hokieman18

    Chuck Roast question

    Wouldnt 200degrees be dry and over cooked
  2. hokieman18

    I dun goofed :( HELP

    Ok so I smoked both chickens last week and both turned out great! I will be making a thread about it later today
  3. hokieman18

    New to smoking from MD

    Hey yall I am student at Virgina Tech and a MD resident. I just recently go into smoking this summer with my DIY WSM. So far i have been doing just chicken and a few chuck roasts. I am learning a ton and along with saying hello wanted to thank you all
  4. hokieman18

    I dun goofed :( HELP

    Too late, the salted rub is already on. The reason I let them air dry was because I was told here that it will help produce a crispier skin. I smoked a chicken last week at 230 degrees but the skin was rubbery. This time i am doing 300
  5. hokieman18

    I dun goofed :( HELP

    It was a salt, sugar, pepper, and few other spices....can't really remember off the top of my head Does that help?
  6. hokieman18

    Suggestions needed for chicken rub, while using Slaughterhouse brine

    without fail in every thread^^^
  7. hokieman18

    I dun goofed :( HELP

    Hey guys so I am kinda new here. Just a breif into, I am smoking on a DIY mini WSM. Its been a charm and I have learned a ton here. So I have only done one or two beef smokes and have mainly been focusing on chicken. I went home for lunch today to prepare 2 chickens that I am going to cook on...
  8. hokieman18

    Whole Chicken Smoking Rub????

    did you finish it on the grill it looks crispy
  9. hokieman18

    Suggestions needed for chicken rub, while using Slaughterhouse brine

    can you describe the process you use to inject the chicken?
  10. hokieman18

    Doing chicken for the first time

    When it comes to injecting the chicken how do you do it. Ie. how deep to go and how much to inject and where to inject
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