Smoked my first Chickens this weekend during UFC 100 so here they are.
Smoked with apple wood and a light rub of mixed spices.
The Birds waiting for the rub.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken2.jpg[/IMG]
This is the two birds with there rub sitting and absorbing the flavors.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken3.jpg[/IMG]
Now here they are at the start of the smoke in the smoker.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken4.jpg[/IMG]
At the two hour mark I added red wine to the water and took a picture to mark how well they were looking.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken13.jpg[/IMG]
Then with about a hour and half left in went the beans. Was the wife's own beans she makes for most are BBQs and tasted even better with the smoke flavor.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken15.jpg[/IMG]
And now the finished birds which I pulled at 170 degrees.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken18.jpg[/IMG]
All tho they looked like they may be dry to me and others the meat was extremely moist and very flavorful. Everyone enjoyed it and I have been asked by multiple people if I have any more left overs. Even one try to bribe the wife to bring some to work. So here it is on the plate.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken19.jpg[/IMG]
Over all the best chicken I have had so far and would like to thank all of you for your posts of recipes and techniques. I am sure it would not have been near as good without them.
P.s. Dan "Hendo" Henderson had a great knock out of Michael Bisping if you get a chance to watch it.
~Lewis
Smoked with apple wood and a light rub of mixed spices.
The Birds waiting for the rub.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken2.jpg[/IMG]
This is the two birds with there rub sitting and absorbing the flavors.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken3.jpg[/IMG]
Now here they are at the start of the smoke in the smoker.
http://www.smokingmeatforums.com/fo...t.com/albums/m15/knoteboom/Chicken4.jpg[/IMG]
At the two hour mark I added red wine to the water and took a picture to mark how well they were looking.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken13.jpg[/IMG]
Then with about a hour and half left in went the beans. Was the wife's own beans she makes for most are BBQs and tasted even better with the smoke flavor.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken15.jpg[/IMG]
And now the finished birds which I pulled at 170 degrees.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken18.jpg[/IMG]
All tho they looked like they may be dry to me and others the meat was extremely moist and very flavorful. Everyone enjoyed it and I have been asked by multiple people if I have any more left overs. Even one try to bribe the wife to bring some to work. So here it is on the plate.
http://www.smokingmeatforums.com/fo....com/albums/m15/knoteboom/Chicken19.jpg[/IMG]
Over all the best chicken I have had so far and would like to thank all of you for your posts of recipes and techniques. I am sure it would not have been near as good without them.
P.s. Dan "Hendo" Henderson had a great knock out of Michael Bisping if you get a chance to watch it.
~Lewis