Today I am smoking up some Chicken Breasts to make pulled chicken. We like to do this and freeze some of the pulled chicken to use in some recipes. I am also doing a turkey breast that I will slice to use in place of store bought deli meat.
I did not brine either of these meats, I chose to inject a mixture of chicken stock, Pickapeppa Sauce, and some apple cider vinegar.
I used my BBQ rub #7, (a low sodium rub creation) on the chicken and I used my turkey rub (Penzy's poultry seasoning, garlic, onion powder, paprika) for the Turkey Breast.
I also take the back bone and neck from the turkey and smoke those as well. I save these over time, once I have a bunch I through them in a stock pot with water, bay leaf, 1/4 cup vinegar, and simmer on low for 2 days. It creates a great stock for soups, or to cook pasta and rice with. The flavor profile that it adds to pasta is wonderful.
Today I am using the stick burner with Apple, Peach, and a bit of Pecan.
More pics to come!
Smoke ON!
I did not brine either of these meats, I chose to inject a mixture of chicken stock, Pickapeppa Sauce, and some apple cider vinegar.
I used my BBQ rub #7, (a low sodium rub creation) on the chicken and I used my turkey rub (Penzy's poultry seasoning, garlic, onion powder, paprika) for the Turkey Breast.
I also take the back bone and neck from the turkey and smoke those as well. I save these over time, once I have a bunch I through them in a stock pot with water, bay leaf, 1/4 cup vinegar, and simmer on low for 2 days. It creates a great stock for soups, or to cook pasta and rice with. The flavor profile that it adds to pasta is wonderful.
Today I am using the stick burner with Apple, Peach, and a bit of Pecan.
More pics to come!
Smoke ON!
