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.
I just got finished spatchcocking a chicken and put it in the slaughterhouse brine. I'll mix up a batch of Jeff's rub in the morning and will rub the bird down with it and in the smoker it will go .......... QView to follow .........
I forgot to get a shot before putting it on the smoker but here it is after a couple hours. (sorry for the image quality ....... my phone is my only camera right now.)
All done and ready to slice.
I actually got a decent smoke ring for a change but it didn't show up very well in the picture.
Bonus: I made some ABT's too. Just kept it simple and stuffed them with a mix of cream cheese and a shredded mexican blend. They didn't last long.
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.