Johnny Ray
Smoking Fanatic
Hello all,
Finally got around to my first cook on my new offset. To be retired I sure seem to stay busy. Lol
I decided to do a couple of split chickens for an easy first smoke.
I split the birds and soaked them in a basic brine of water, salt, brown sugar and granulated garlic.
Birds soaking in my Briner Bucket -
Really like the Briner Bucket. It’s designed to keep the meat from floating up.
I wasn’t cooking these for any particular reason so I got up the next morning and got my fire built and got the pit up to temp. While waiting for the pit to get hot I seasoned the birds. Both got a base layer of On Point AP Rub. One got a second layer of Smoking Gun Hot and the other A layer of carne asada rub ( forgot a pic for this step).
I managed to run it between 250 and 300* fairly easily. The pit draws really well and the fire burns good and clean.
At 2.5 hours the birds checked done and I pulled them from the smoker. Rested about 20 minutes and ate a leg quarter from each bird. They were very moist and delicious but not much smoke flavor.
I used Cowboy Brand hickory splits I got from Lowe’s. They were very dry and burned up quickly. I think this contributed to the lack of smoke flavor. I’ve got to find a source for some good hickory.
All in all a very successful first cook.
Take care and God Bless,
Johnny
Finally got around to my first cook on my new offset. To be retired I sure seem to stay busy. Lol
I decided to do a couple of split chickens for an easy first smoke.
I split the birds and soaked them in a basic brine of water, salt, brown sugar and granulated garlic.
Birds soaking in my Briner Bucket -
Really like the Briner Bucket. It’s designed to keep the meat from floating up.
I wasn’t cooking these for any particular reason so I got up the next morning and got my fire built and got the pit up to temp. While waiting for the pit to get hot I seasoned the birds. Both got a base layer of On Point AP Rub. One got a second layer of Smoking Gun Hot and the other A layer of carne asada rub ( forgot a pic for this step).
I managed to run it between 250 and 300* fairly easily. The pit draws really well and the fire burns good and clean.
At 2.5 hours the birds checked done and I pulled them from the smoker. Rested about 20 minutes and ate a leg quarter from each bird. They were very moist and delicious but not much smoke flavor.
I used Cowboy Brand hickory splits I got from Lowe’s. They were very dry and burned up quickly. I think this contributed to the lack of smoke flavor. I’ve got to find a source for some good hickory.
All in all a very successful first cook.
Take care and God Bless,
Johnny
