This weeks smokin Sundays at toms victim

[tomolu5]

Got a 2lb chicken

Pulled from freezer an hour ago and put in brine

Brine(thrown together with what I had)
-2 gal water
-2 cup kosher salt
-2.5-3 cups sugar
100 cranks of the pepper grinder (4 tbsp ish)
Tbsp rosemarry
1/4 cup WOR Chester
1/2 cup red wine
2 tbsp Jeff's rub( I'd even put that stuff in my coffee)

Took a pic, but I gotta go find my card so I can pay for the tapa talk plug in:banghead:

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[tomolu5]

Tapatalk seems to be down, so i gotta do this from the computer...

q-veiw 001.jpg

• tomolu5
• Dec 2, 2012

this was last night, ready to go in the brine. I just let it thaw in the brine overnight

q-veiw 002.jpg

• tomolu5
• Dec 2, 2012

just a little bit ago, I injected it with a half stick of melted butter mixed with a tbsp of jeffs rub.
 Next I coated the skin with corn syrup, and went to town with the rub. I had to whip up a fresh batch as evidenced by the food processor to the right

q-veiw 003.jpg

• tomolu5
• Dec 2, 2012

Finally, I sacraficed one of my delightful miller lites and shoved it up this bird hoohaw! smoking as I type at around 275 with a mix of pecan and alder. I just hope theres left overs for lunchmeat! Now If I may be excused, i got a monte cristo out in the truck that will be the next victim!

 

[tomolu5]

Gotta apologize, didn't remember to snap any photos before devouring the bird. I can only offer my description...best chicken I have ever had, if it had any more moisture in it, it would have been soup! May back off on the smoke just a touch on the next one, may have been a bit smokey for some, but not me. Just gotta say thanks for the awesome ideas/ techniques/ recipes that I have came across thanks to this site

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[so ms smoker]

  Nothing like a whole smoked chicken with Jeff's rub!  They always come out great.

  Mike