Smoked some chickens this weekend....
Only my third time smoking anything, and my first time using my new Masterbuilt propane smoker . I brined them for 24 hrs, then rinsed them off and let the skin dry up some in the fridge for 6 h...
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The older I get, the less smoke I like. Don't get me wrong, I love smoked meats but a less is more. I'll smoke a chicken 45 minutes then finish it in a 330 oven.
Actually our favorite chicken is brined beer butt on a Weber over Kingsford Mesquite.
Pork shoulder injected with a blend of EVOO, SALT, GARLIC and oregano puréed smoked a few hours then into the oven tented in foil at 220 for 4-5 hours.
Brisket smoked for two hours then Sous Vide at 134 for 24 hours.
Actually our favorite chicken is brined beer butt on a Weber over Kingsford Mesquite.
Pork shoulder injected with a blend of EVOO, SALT, GARLIC and oregano puréed smoked a few hours then into the oven tented in foil at 220 for 4-5 hours.
Brisket smoked for two hours then Sous Vide at 134 for 24 hours.
