Most weekends I do a couple of big roasters. Have some for dinner and the rest is for nice smoky chicken sammie lunches.
I don't brine or inject, just some light seasoning and in they go. Always nice, juicy and smoky :).
I started with a couple big ones, each is just under 8lbs. They got a quick spray of pam and a sprinkle of italian seasonings.
In the smoker at 260, using a mix of hickory and apple today.
After 2hrs I put the probes in and kicked the smoker to 300. Internal temp is 120.
Finished at 3.5 hrs, internal temp 165.
Here's a slice of nice and juicy breast meat for ya :).
Why buy deli meat?
Thanks for looking :)
I don't brine or inject, just some light seasoning and in they go. Always nice, juicy and smoky :).
I started with a couple big ones, each is just under 8lbs. They got a quick spray of pam and a sprinkle of italian seasonings.
In the smoker at 260, using a mix of hickory and apple today.
After 2hrs I put the probes in and kicked the smoker to 300. Internal temp is 120.
Finished at 3.5 hrs, internal temp 165.
Here's a slice of nice and juicy breast meat for ya :).
Why buy deli meat?
Thanks for looking :)
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