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Yes the entire bird should be submerged in the brine.
Smoking the bird and loin together is fine just make sure the pork is either on the top rack or they are side by side so they chicken is not dripping on the pork to potentially cross contaminate.
I have done high and low temp chicken smokes...
I am with you on this one, I definitely think there is such thing as too much smoke and as wtd already said both hickory and mesquite produce particularly strong smoke.
I experimented a lot the last two years with different woods to find what I really liked for different meats. Lately I have...
you might be onto something here, Have you run into any issues with the fresh ash blocking the vents towards the tail end of your smokes when running with with the old ash already in there?
Man this looks so good! I am planning on adding sausage to my next meatloaf too. I think mixing in some cheese is a great idea as well.
Any idea what you cooked yours to IT? I went to 160* per jeffs recipe and I thought it was kinda mushy for my liking. (this could be a result of my mom serving...
this is why I love this forum, thanks for all the kind words! I am glad everyone digs them as much as I do haha.
Bryce let me know if your kids enjoyed them. My niece and nephew ate them a few weeks back and loved them and they are the pickiest little brats I have ever come across hahaha...
my bad forgot the vitals
wsm 18.5
250* 2-3 hours I do it based on the way the bacon looks. Same with ABT's
royal oak lump with hickory and apple wood chunks
Been way to long since I posted some view on here. This is something I have never seen posted so I hope it might be an irie original hahah.
This my twist on the hotdogs you buy on the street in los angeles. The real key to enjoying these is all the toppings though, caramelized onions and...
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