brined and smoked chicken

[dobar]

IMG_20140422_203220_765.jpg

• dobar
• Apr 22, 2014

so I started with the slaughterhouse poultry brine then smoked it at 180 for one hour then kicked it up too 350 to finish it and get a nice skin it was very juicy And had amazing flavor. Hope you enjoy the q view

 

[smoking b]

Looks like a very tasty bird man - nice smoke 

 

 

[Rafter H BBQ]

Looks real nice ! Thumbs Up

 

[dobar]

Thanks guys the smoked potatoes were good too a little crispy cause I didn't turn them but after letting them rest under some foil they came out great