First smoke in the MES 30 - Smoked Chicken

Discussion in 'Poultry' started by smokinincincy, Nov 23, 2014.

  1. Hi all. I broke in the new MES 30 this weekend. I used the slaughterhouse brine recipe that I found on this site, and also used the mild Bubba Q rub. I smoked at 265 for a bit over 3 hours. It turned out moist and had great flavor. I used apple chips, but will possibly be looking into the AMNPS for the future. I appreciate everyone's input and the information on this site. I also tried to crisp the skin on my grill afterwards, but I don't think I left it on long enough, as only some of the skin got crisp. Overall I'm fairly happy with this smoke, as I was nervous about over smoking it. Anxious for my next smoke already. Have a good Sunday!

    Brent


     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That's a nice looking Chicken , Brent. [​IMG]  Keep practicing on Chicken and learn your Smoker then go to Pork Butt ,  then Ribs and then try Brisket.

    Secret is practice and patience.

    Have a great Holiday Season and as always . . .
     
  3. TY oldschool
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Chicken looks good Brent! Check out spatchcock chicken too. Where you cut the backbone out and lay the bird out flat.

      Mike
     
  5. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks amazing!

    Great job!
     

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