Search results for query: *

I've tried 325+ and had the same results

finished product. Meat is amazing. Still can't get bite through skin though. Any tips? I ran the smoker at 250 and smoke time was right at 3.5 hours

Little over half way there

I rinsed, patted dry and let them sit for about 20 minutes before I put my rub on. Got them and some sweet potatoes going so dinner should be great!

Birds are going on Rub is my own mix of paprika, salt, pepper, raw sugar, onion, garlic and a few other secrets lol

Gary, I was worried about them being too salty especially since my chicken rub has some salty heat to it. I'll rinse and see how they do. Thanks for the reply!

Weather is beautiful here in Illinois, tonight's the premiere of Game of Thrones so why not smoke some whole chickens?! First time brining so we'll see how it goes. I'll update as the day goes on. Started with a simple brine last night 1 gal water 1/2C salt 1/2 C brown sugar 1tsp onion powder...

Hey guys! New guy from Midwest Illinois here. Been reading up on the forum for almost a year now gathering knowledge and what not. I'm running a longhorn offset barrel smoker and a charbroil vertical propane box at the moment. Look forward to seeing and learning more as I progress into the world...