Hi SMF'ers and lurkers alike. Today I smoked a few different things. I did 2 chuck roasts and a rack of St. Louis ribs in addition to these beautiful spilt chicken breasts soaked in a brine.
Here's the process, tell me what you think...
Started a brine with
3 cups of water
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tsp. Garlic Powder
1 tsp. Bacon Salt (wasn't going to, but saw it in the cupboard and thought why not)
1/4 tsp. Cayanne Pepper
Put that into a large stainless mixing bowl and heated over medium low heat until the salt broke down. Then I removed it from the heat and added the small bottle of apple juice.
then added ice to cool the temp down before I added the chicken
Added enough water to cover the bird parts, then off to the fridge for a 6.5 hour soak
When it was time, I dusted them with Ole Ray's Rubb It that I got from mballi3011 in an exchange a couple of weeks back.
Smoked these on the WSM using Seven Oaks lump and apple wood chunks for about 2.5 hours. Sorry no picts on the smoker. But then I lit up another chimney of lump and finished these off on the Weber kettle to crisp up the skin and to try to get to eatin' at a reasonable hour since I promised the neighbor dinner tonight.
I took a couple over to the neighbor to say thank you for being such a great guy. I won't go into the whole story again, but it's all in the chuckie thread. Here's the two I saved for myself.
I ended up shredding these and bagging them up for lunches later. I nibbled a little and it was a very juicy and had a nice smokey flavor. I did peel the skin off. It was still a bit on the chewy side even after nailing it over high heat on the Kettle.
Thanks for checking out my Qview. Please take a look at my chuckie post
"2 Chuckies. 1 for payback, 1 for me! With Qview" and the rib thread
"1st St. Louis ribs in quite a while with Qview". Much appreciated.
Here's the process, tell me what you think...
Started a brine with
3 cups of water
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tsp. Garlic Powder
1 tsp. Bacon Salt (wasn't going to, but saw it in the cupboard and thought why not)
1/4 tsp. Cayanne Pepper
Put that into a large stainless mixing bowl and heated over medium low heat until the salt broke down. Then I removed it from the heat and added the small bottle of apple juice.
then added ice to cool the temp down before I added the chicken
Added enough water to cover the bird parts, then off to the fridge for a 6.5 hour soak
When it was time, I dusted them with Ole Ray's Rubb It that I got from mballi3011 in an exchange a couple of weeks back.
Smoked these on the WSM using Seven Oaks lump and apple wood chunks for about 2.5 hours. Sorry no picts on the smoker. But then I lit up another chimney of lump and finished these off on the Weber kettle to crisp up the skin and to try to get to eatin' at a reasonable hour since I promised the neighbor dinner tonight.
I took a couple over to the neighbor to say thank you for being such a great guy. I won't go into the whole story again, but it's all in the chuckie thread. Here's the two I saved for myself.
I ended up shredding these and bagging them up for lunches later. I nibbled a little and it was a very juicy and had a nice smokey flavor. I did peel the skin off. It was still a bit on the chewy side even after nailing it over high heat on the Kettle.
Thanks for checking out my Qview. Please take a look at my chuckie post
"2 Chuckies. 1 for payback, 1 for me! With Qview" and the rib thread
"1st St. Louis ribs in quite a while with Qview". Much appreciated.
