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did chicken today- first time

chris_harper

Master of the Pit
OTBS Member
1,546
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Joined Nov 21, 2006
i smoked some boneless skinless chicken breasts today for supper. i smoked them for 2.5 hours at 225°. i smoked a jimmy dean sage fatty also, 1lb chub.
i didn't use a rub. i put it all on the rack, and applied a mop i made up to the chicken. i put nothing on the fatty. for the mop, i mixed in a bowl: 5 or 6 splashes worcestershire sauce; 3 dashes of cayenne pepper; 4 dashes of ground black pepper; 6 of garlic powder; 1 dash of cinnamon; and enough "juice" from the brisket i smoked sunday to make it liquid enough to use as a mop.
the chicken was delicious. it had a nice crust on it, and was tender meat. it wasn't too spicy, but had a slight kick.
the fatty- man it was good. i will do a fatty everytime i smoke something from now on. i don't which is better- a fatty or ABTs.
i did this all on old smokey, using pecan wood for my smoke. i took some pics, but when i put the on the computer they were blurry really bad, sorry.
my BIL was over for supper, and he ate almost half the fatty before he even touched his 2 pieces of chicken.
 

dionysus

Meat Mopper
OTBS Member
292
14
Joined Jul 4, 2006
Sounds great Chris, only thing missing was maybe some of Dutch's Wicked Baked Beans !!!!
 

chris_harper

Master of the Pit
OTBS Member
1,546
11
Joined Nov 21, 2006
i plan on making them. i just heated up a can of ranch style beans instead. i am about to go to the grocery store and get some stuff, and will get the items i need to make dutch's beans too.
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
Chris, if you can't decide, make Armadillo Eggs and have both.
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
A chub of breakfast type sausage. Usually smoked for about three hours and a staple of all night brisket cooks.
 

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