Did a double chicken this weekend. Nothing fancy but here it goes:
Two roughly 5 lb yard birds. 4 hour brine in water, salt, black peppercorns, red paper flakes and bay leaves.
Organic Fuji apples to stuff the cavity.
Rubbed the breast under the skin with my favorite olive oil and then the top of the skin. Simple S&P with some garlic powder. The girls are ready for smoking.
Smoker set to 225 with some rise from opening the door (it says 240F). Meat probes in the breasts and thighs. Now it's coffee time and some porch goodness.
First one finished 30 minutes earlier with the breast at 165F. No crisping on the skin this go around.
Both ladies nice and juicy. Cooked through everywhere. The brine was the key for these. Hope everyone enjoyed the quick show. This Pit Boss Vertical pellet smoker has been a game changer for me. I hope to be posting every weekend.
Two roughly 5 lb yard birds. 4 hour brine in water, salt, black peppercorns, red paper flakes and bay leaves.
Organic Fuji apples to stuff the cavity.
Rubbed the breast under the skin with my favorite olive oil and then the top of the skin. Simple S&P with some garlic powder. The girls are ready for smoking.
Smoker set to 225 with some rise from opening the door (it says 240F). Meat probes in the breasts and thighs. Now it's coffee time and some porch goodness.
First one finished 30 minutes earlier with the breast at 165F. No crisping on the skin this go around.
Both ladies nice and juicy. Cooked through everywhere. The brine was the key for these. Hope everyone enjoyed the quick show. This Pit Boss Vertical pellet smoker has been a game changer for me. I hope to be posting every weekend.
