Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
An old man was sitting on his porch in South Georgia, watching the day go by when he noticed one of the local neighborhood kids walking down the street with something in his hands. He called out -
"Hey boy, what'cha got in your hand?"
"Got me some duck tape mister."
"You mean duct tape...
Yeah, the skin came out nice.
No, the rub was dry.. Everything that I mentioned in the first post.
Oh duh... A little spritz of pam on the bird might have had a hand in crisping her up a bit. Forgot about that.
Truthfully, I had no idea what to expect. Never did chicken on the smoker before.
Thanks everyone...
Dude - Did it at 225* for about 3.5 hours in the smoker and then about another 1 - 1.5 hours in the regular oven at about 220* until I got an internal temp of 180* in the thickest part of the breast.
THIS IS THE SMOKE WEEKEND!!!! Chicken yesterday. I got my first Fatty on...
I was inspired by someone else who just did a beer can smoke...
I've always loved beer can chickens on the grill, so I couldn't wait to try one smoked as well. This has to be the best chicken I have ever made. Crispy perfect skin and fall off the bone moist meat.
I used apple chips for the...
Living in Texas must be cool.. Do you carry around a lasso all the time?
Joking...
Welcome aboard!! It's a slippery slope.. Once you get started, you can't stop. Right now, I want to smoke just about everything :-)
Regards,
Paul
They look just about the same as when they started so I wasn't going to post a picture... But man, they are GOOD.
I had them on for about 2.5 hours. Opened the smoker twice to spray the salmon, so I lost a lot of heat (stupid me put the salmon and scallops on the lower rack).
Outside has a...
Pretty much the same story... Think I did a search for a rib dry rub and was directed here.
Then I found other stuff...
And more stuff....
And a chat room....
And I haven't been able to leave since.
I grew up in a very Italian household, and my first love is Italian cuisine (very proud of my gravy) :-)
When I read this, part of me can't help but cringe, but the new smoke crazed part of me really wants to know how this turned out!!!!! LOL
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.