It's on today - First Smoke

[ChuckHubbert]

Chicken breasts 6 ways and a handful of ABT's to go on the ECB later today. I expect to learn a lot, and am ready to break the glass to buy pizza in case of emergency!

1 "untreated"
1 injected with broth, butter, and a little salt
4 breasts in brine
- we'll rub one with pepper, onion powder, garlic powder, and paprika
- another will get lemon pepper and the OGP
- one will be wrapped in a bacon weave
- one will be just brined

The cheese is ready for the ABT's, mixed up and in the refrigerator. Cream cheese, shredded mexican blend, and blue cheese.

The mods are done on the smoker and the test burn went well the other evening.

It should be a fun day and we'll have fun "judging" what we like and we learn. If this goes well, I have my eye on the pork shoulder sale at GFS...

 

[Braz]

Have fun. I would not be able to keep it all straight for the taste test.

 

[ChuckHubbert]

Have fun. I would not be able to keep it all straight for the taste test.

We will see if this idea works, but I will mark them with toothpicks to try to keep them straight.

 

[E's Smokin]

Best of luck, I did my first smoke 2 weeks ago & it was a lot of fun, work & a learning experience but everything came out really good

 

[mattkm]

Have fun, sound like some good food coming!
I have a hard time keeping track when I do a bunch of different taste tests too.
Matt

 

[HalfSmoked]

Hey sounds good but the old saying around here no photos it didn't happen. :D

Warren

 

[ChuckHubbert]

Hey sounds good but the old saying around here no photos it didn't happen. :D

Warren

I'll try to remember!

 

[SmokinAl]

Good luck with your first smoke!!
Al

 

[ChuckHubbert]

Ready to light her off.
View media item 554000

 

[ChuckHubbert]

ABT prep

View media item 554001

 

[RiversideSm0ker]

Good luck, we’re all counting on you.

George

 

[TomKnollRFV]

GFS also has good quality loin for when you take the plunge into making your own canadian bacon! I hope all goes well!

 

[ChuckHubbert]

Bottom line: I didn't have to buy pizza! Lit the chimney at 2:30p, put food in at 3:00p.

Lower rack:
View media item 554002
Top rack, with probe:
View media item 554004
Watched the thermometers and pretty much left stuff alone until we got to 165F IT. And this is what we got:View media item 554003
We were able to keep 6 different styles organized. The favorites were the plain breast (no brine, no rub, no injection), the brined one rubbed with pepper, onion powder, garlic powder and paprika, and the bacon wrapped. We took notes and will be back with some tweaks.

Next up - pork shoulder in a couple of weekends.