Chicken Thighs / Italian Sausage

Discussion in 'Poultry' started by acarbone624, May 31, 2008.

  1. acarbone624

    acarbone624 Fire Starter

    Today I decided to smoke up some Chicken Thighs and some Italian Sausage. This is whats left over after we had dinner. They took about an hour and a half at 250. After I took them off the smoker, i wrapped the chicken in foil and put it in the oven at 200 for probably and hour. It just wanted to fall off the bone. I rubbed the chicken with Garlic powder, Onion powder, Salt & Pepper. They tasted great!
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Those italian sausages looked so friggin tasty!!! Nice looking smoke color on the meat. Rub for the chicken sounds great and with that added time in the oven you'll be able to pull the bones outta the carcass [​IMG].

    What kind of wood did you use for smoking?
     
  3. acarbone624

    acarbone624 Fire Starter

    Oops....forgot to mention that. I used Royal Oak Lump and I used Alder Chips in foil pouches. Works pretty good.
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty tastey vittles, mighty fine indeed!
     
  5. Good looking grub you got there.[​IMG]
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks really good nice job
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking!
     

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