Smoked thighs and my old smokey

[smillers]

Smoke for my first time last week. Made ribs and I'm hooked. Brined thighs overnight in a water(2 quarts) salt(1/2 cup) and brown sugar(1/2 cup) mixture. Pulled out, patted dry and dry rubbed with a basic rub + cinnamon.

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• smillers
• Sep 11, 2013

Set smoker at 255 and just put them on.

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• smillers
• Sep 11, 2013

A pic of the old smokey smoker for good measure. I added a thermometer to the lid.

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• smillers
• Sep 11, 2013

Gonna leave them on for about 2 hours? And check internal temp. Wish me luck.

 

[kandl]

Looks good!  Thats a neat little smoker.  Does it have a water pan in it?  Can't wait to see how they turn out! 

 

[dirtsailor2003]

Looks tasty, the cinnamon is an interesting touch.

 

[smillers]

No water pan. I liked this one because it is all aluminum so no need to worry about it rusting.

 

[kandl]

No water pan. I liked this one because it is all aluminum so no need to worry about it rusting.

Very neat unit!  I like it!

 

[smillers]

Took out the chicken.

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• smillers
• Sep 11, 2013

Let rest for 15 and starting to pull.

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• smillers
• Sep 11, 2013

This was pre-made for dinner tonight but I had a bite. It's amazing. I also just threw some brauts on for lunch this week.

 

[smillers]

Forgot to put. It cooked for 1 hour 45 minutes at 255 until internal hit 165.

 

[kandl]

That looks delicious!  Great Job!