Thank you to TNJake and Chili for the input help on my supper today:
Jake for the heads up about the Cajun Injector Creole Butter, like you and others say....it is fantastic.
The thighs injected for 12 hours in fridge with a sprinkle of Stubbs Chicken Rub, than in smoker for 2 1/2 hours
at 235deg. with Apple chunk, Cherry and a touch of Mesquite chips. Last 1/2 hour at 310 deg. after a light spray
of cooking oil on the shin to crisp.
Thank you to Chili for the recipe i found ( others also had ) for the Smashed-N-Smoked Taters. They went in smoker
for the last hour with the temps above. A couple i did with grated med. cheddar cheese.
The thighs were very moist and light crisp on skin. Will do again, plated with small salad, corn and my homemade
bread and butter pickles. Taters fantastic and told they must be on next weeks menu with the ribs
So a BIG Thank You to everyone with making this my third smoke a happy one
David
Jake for the heads up about the Cajun Injector Creole Butter, like you and others say....it is fantastic.
The thighs injected for 12 hours in fridge with a sprinkle of Stubbs Chicken Rub, than in smoker for 2 1/2 hours
at 235deg. with Apple chunk, Cherry and a touch of Mesquite chips. Last 1/2 hour at 310 deg. after a light spray
of cooking oil on the shin to crisp.
Thank you to Chili for the recipe i found ( others also had ) for the Smashed-N-Smoked Taters. They went in smoker
for the last hour with the temps above. A couple i did with grated med. cheddar cheese.
The thighs were very moist and light crisp on skin. Will do again, plated with small salad, corn and my homemade
bread and butter pickles. Taters fantastic and told they must be on next weeks menu with the ribs
So a BIG Thank You to everyone with making this my third smoke a happy one
David