damnthatsgood
Meat Mopper
Alright ladies and gents, my first smoke was a disaster. I burned the crap out of some potatoes, and made jerky out of some harmless drumsticks.
Since then, I've done some mods to the smoker, and done more research into the sacred art of smoking.
The results are in........
This is fresh out of an hour-long bath in the Slaughterhouse Brine. I pulled out each piece, and dried it off.
Link to brine: http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
And here they are, about two hours later. Temps ranged between 275 - 300*. The smoker is rock-solid with temp. Hardly used any fuel at all this time around. One basket full about two inches deep, and started on the second basket. Last time, I used half a bag of charcoal, and a bag and a half of wood with temps all over the place!! This time around, I bought half a cord of oak, and used about four 2" splits. I cut those in half with my chop saw for the basket.
It was tasty! Just a hint of salt from the brine, and a nice, smokey aftertaste. I won't lie - it was the best chicken I've ever had.
Stay tuned for DTG 3rd smoke - Brisket!! Starting tomorrow at 8am, and coming to a Q-vue near you hopefully around 5pm.
Since then, I've done some mods to the smoker, and done more research into the sacred art of smoking.
The results are in........
This is fresh out of an hour-long bath in the Slaughterhouse Brine. I pulled out each piece, and dried it off.
Link to brine: http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
And here they are, about two hours later. Temps ranged between 275 - 300*. The smoker is rock-solid with temp. Hardly used any fuel at all this time around. One basket full about two inches deep, and started on the second basket. Last time, I used half a bag of charcoal, and a bag and a half of wood with temps all over the place!! This time around, I bought half a cord of oak, and used about four 2" splits. I cut those in half with my chop saw for the basket.
It was tasty! Just a hint of salt from the brine, and a nice, smokey aftertaste. I won't lie - it was the best chicken I've ever had.
Stay tuned for DTG 3rd smoke - Brisket!! Starting tomorrow at 8am, and coming to a Q-vue near you hopefully around 5pm.
