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05-28-2018, 05:57 PM | #976 |
Born with Bad Habits
Join Date: Mar 2001
Location: Right Here
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Kept it simple with a pork butt. 16 hours on the WSM, and it was falling-apart goodness!
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Posts: 1,335
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05-28-2018, 06:18 PM | #977 |
Cast Iron Jedi
Join Date: Nov 2004
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Ham turned out well. No pix, but it was good.
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Posts: 35,253
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05-28-2018, 07:11 PM | #978 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Posts: 16,393
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05-28-2018, 08:12 PM | #979 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Did a brisket today, no pictures, getting up at 4 am will cause you to forget to take pics. Came out great.
Sent from my moto x4 using Tapatalk |
Posts: 2,447
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05-28-2018, 08:23 PM | #980 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Wanting to do something easy for guests on Saturday day.
Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker? |
Posts: 46,131
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05-28-2018, 08:45 PM | #981 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,074
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05-28-2018, 08:48 PM | #982 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Whole. Whole are freaking easy. And amaze balls.
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Posts: 57,981
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05-28-2018, 08:49 PM | #983 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Quote:
I prefer to smoke thighs or leg quarters but if you want breasts, do this. Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like. Rinse them if well. Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more. They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done. Last edited by tooge; 05-28-2018 at 08:51 PM.. Reason: Spelling |
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Posts: 16,393
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05-28-2018, 08:52 PM | #984 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
That's how I do it. Neighbor skips that can and puts a whole pineapple core in the cavity. Last edited by GloryDayz; 05-28-2018 at 09:09 PM.. |
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Posts: 119,074
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05-28-2018, 08:59 PM | #985 | |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Quote:
Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on. 1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour. Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture. Never get the heat above 220. Low and slow. |
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Posts: 80,101
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05-28-2018, 10:07 PM | #986 | ||
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
Quote:
so whole bone in chicken breasts and thighs if going that route? |
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Posts: 46,131
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05-28-2018, 10:29 PM | #987 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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05-28-2018, 10:49 PM | #988 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 80,101
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05-29-2018, 06:28 AM | #989 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
Maybe I’ll put some chicken wings in too. Anything different to know there. I got a new cheater smoker. Electric Masterbuilt so I can set temp and forget it. I’ll probably start smoking more with such an easy setup now. |
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Posts: 46,131
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05-29-2018, 06:32 AM | #990 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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I almost close the damper during the first two hours to get the full smoke into the center of the meat. Watch your wood until you get use to it. With the damper wide open, you can burn through wood quickly.
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Posts: 80,101
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