Winner, Winner, Smoked Chicken Dinner!
- Thread starter sin
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Good looking Yardbird. Did all the little sinners enjoy it
.
Nice shot, how and in what did you do the work
And Q-view of that too ; I know, getting a bit Nosey ,Huh
Have fun and . . .
Nice shot, how and in what did you do the work
Have fun and . . .
WSM 22.5"
Didn't brine it. Just smoked it with mesquite and hickory. Temps set at 225° for about 5.5 hours, or so. Took it to 175° meat temps. It wasn't dry at all. But, if it was, so what. That's what gravy is for, or you could always soak the meat in chicken broth before serving. Makes it nice and juicy.
Didn't brine it. Just smoked it with mesquite and hickory. Temps set at 225° for about 5.5 hours, or so. Took it to 175° meat temps. It wasn't dry at all. But, if it was, so what. That's what gravy is for, or you could always soak the meat in chicken broth before serving. Makes it nice and juicy.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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