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Well I haven't had time to do any cooks at home since I started my little endeavor, so I thought I'd take it on the road. Loaded my truck with the Weber and off to work we went. Picked up a bag of 12 breasts about a pound apiece for $1.69 a pound. Set the Weber up out front so everybody commin in to the place could see what I was doing.
MH Poultry Brine 2oz to 1pint of water into a gallon bag with 6 of breasts and the same for the other 6. Let them set from 9am until 2:30pm.
Mad Hunky General Purpose Added
Mad Hunky General Purpose Added
So I'm walking through the bar with the tray and a guy says "are you grilling those today?". "No" says I, "I'm gonna smoke em". His response was "but that's a grill".
In they go
About an hour in with temp runnin between 275 and 300
2 hours and a bit of rearranging. It was little crowded
Just about ready
And done
About an hour in with temp runnin between 275 and 300
2 hours and a bit of rearranging. It was little crowded
Just about ready
And done
Used fruit bearing cheery wood the grounds keepers gathered up for me. Total smoke time was just under 3 hours. The combination for the brine and rub is unfreekin believable. So the other 2 breasts ended up on the gas grill in my kitchen. Cut up some pieces for samples and passed those around. One guy said that a chicken breast that juicy should be illegal. Everyone was most impressed by the flavor and moisture.
The ones I smoked are going into chicken salad today. I've got a group of 12 ladies that golf every Thursday so it's chicken salad on a tomato blossom. Thanks for the idea Squirrel
Pics if I get a chance.
Thanks Rich for such quality products.. You da man
The ones I smoked are going into chicken salad today. I've got a group of 12 ladies that golf every Thursday so it's chicken salad on a tomato blossom. Thanks for the idea Squirrel
Pics if I get a chance.Thanks Rich for such quality products.. You da man
kinda surprising it took almost 3 hours @ 300*. Never tried Cherry on chicken, gotta do that.
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