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Everything came out great- thanks again! I think I over-seasoned with the rub juuuust a bit, but mostly everything came out great. I know it didn't happen without a Q view so:
Thanks I decided to try it your way. Brine took forever to cool though, had to float some bags with ice in there and still was up half the night! Chicken is on the smoker now though :)
I'm smoking some chicken thighs for my son's birthday tomorrow, and usually when I do thighs I brine on the day I'm cooking, and put the rub on either just before the smoker or up to a few hours before. I've seen some people say with chicken it's good to get the rub sit on there overnight- for...
Sorry if I missed this somewhere in the thread, but there were 2 things I was wondering about
1) Is setup as bad as the amazon reviews sound? Seems like a lot of people have issues with configuring it and find it confusing.
2) Is it not possible to set your own fully custom temps for...
It was cold water, but I was able to get the temp back up and stabilized fairly quickly so I don't think that was it. I was more worreid about there being some reason that might take moisture out of the meat, but coudln't think of any reason why it would (if anything I would expect the...
Yeah, maybe I was relying on my temperature tools too much... But I actually was noting the resistance when I used the thermapen, and it wasn't sliding in totally smooth, I could feel some resistance, so that was another reason I kept going thinking I was just being impatient.
These were...
Thanks for the help everyone.
Well, these weren't the best butts I've ever done, but not bad. On top of everything, the food temp probe of the maverick started having issues, but the thermapen was still showing high 190's when I finally pulled them off. I tried putting them in the oven for...
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