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Moving on.....Weekend is here, haven't smoked anything in a while. Got a good deal on some chuckies the other day and decided to smoke a couple. Along with the Chuckie, we tossed in a few leg quarters from the birds we processed last month.
Chicken first. Years ago, when the wife and I were in the restaurant business, one of our best sellers was a margarita chicken breast. I found some margarita mix that the wife bought some time ago and mixed it with some tequila that I had stashed. Didn't have any triple sec to go with it so just the 2 ingredients. I made up approx 1 quart of it and to this I added roughly 1/8 C kosher salt. Mixed well, into a gallon zip loc, chicken added and over night in the fridge.
No pics of the bird on the smoker but I let them sit on there running at 225 for around 2 1/2 hours. Off the smoker and onto the grill where they got a good basting of the above mixture plus I added a bit of Sugar in the raw and some black pepper.
Chicken had a nice soft smokiness to it, and really absorbed the margarita mix well. The basting gave the outside a good glaze. Skin, nice and crunchy, the way nature intended.
The before.
The after.
Moving on to Chuck.
I can't remember if I have ever done a chuckie before. If I have, it must not have been anything to rave about
Decided to go a different route on this, as to say what I would do with a brisket.
The rub, just a basic mix, equal amounts of granulated garlic, black pepper, paprika and salt. Rubbed that in, stuck in zip lock bags and into the fridge overnight. Onto the smoker this morning around 10. Around the 4 hour mark, I started spritzing it every 30-45 min with a mix of Worcestershire and water mixed 50/50. (Pretty much took this out of the sticky under Capt. Dan Chuckie)
When it hit 165 degrees, into a foil pan and sealed with foil. Pulled off the smoker at an internal of 205. Let sit for 30 minutes and shredded.
This was by far, better than any brisket I have ever done. Don't know if it is the cut of meat, but it will be hard to do a brisket again if given the choice.
Naked.
Rubbed.
A few hours in, getting a spritz of watered down Worcestershire.
After the rest.
Shredded.
Got about 1 1/2 C of liquid gold that is separating now and will add that to the meat. Gotta rank this as one of the top tasting smokes I have done so far. If I would have known it was gonna come out this good, I would have bought a few more of them chuckies
Thanks for checkin out my smoke. I'll be answering questions and signing autographs later......
Moving on.....Weekend is here, haven't smoked anything in a while. Got a good deal on some chuckies the other day and decided to smoke a couple. Along with the Chuckie, we tossed in a few leg quarters from the birds we processed last month.
Chicken first. Years ago, when the wife and I were in the restaurant business, one of our best sellers was a margarita chicken breast. I found some margarita mix that the wife bought some time ago and mixed it with some tequila that I had stashed. Didn't have any triple sec to go with it so just the 2 ingredients. I made up approx 1 quart of it and to this I added roughly 1/8 C kosher salt. Mixed well, into a gallon zip loc, chicken added and over night in the fridge.
No pics of the bird on the smoker but I let them sit on there running at 225 for around 2 1/2 hours. Off the smoker and onto the grill where they got a good basting of the above mixture plus I added a bit of Sugar in the raw and some black pepper.
Chicken had a nice soft smokiness to it, and really absorbed the margarita mix well. The basting gave the outside a good glaze. Skin, nice and crunchy, the way nature intended.
The before.
The after.
Moving on to Chuck.
I can't remember if I have ever done a chuckie before. If I have, it must not have been anything to rave about
Decided to go a different route on this, as to say what I would do with a brisket.
The rub, just a basic mix, equal amounts of granulated garlic, black pepper, paprika and salt. Rubbed that in, stuck in zip lock bags and into the fridge overnight. Onto the smoker this morning around 10. Around the 4 hour mark, I started spritzing it every 30-45 min with a mix of Worcestershire and water mixed 50/50. (Pretty much took this out of the sticky under Capt. Dan Chuckie)
When it hit 165 degrees, into a foil pan and sealed with foil. Pulled off the smoker at an internal of 205. Let sit for 30 minutes and shredded.
This was by far, better than any brisket I have ever done. Don't know if it is the cut of meat, but it will be hard to do a brisket again if given the choice.
Naked.
Rubbed.
A few hours in, getting a spritz of watered down Worcestershire.
After the rest.
Shredded.
Got about 1 1/2 C of liquid gold that is separating now and will add that to the meat. Gotta rank this as one of the top tasting smokes I have done so far. If I would have known it was gonna come out this good, I would have bought a few more of them chuckies
Thanks for checkin out my smoke. I'll be answering questions and signing autographs later......
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