Did my first smoke today on my new Masterbuilt Propane smoker! I am supposed to be studying for my final exams I have coming up tomorrow through Wednesday
But, I did some bone-in split chicken breasts that didn't take all day. I just couldn't wait until the end of the week to try it out!
Anyway, the chicken tasted great, but I had a hard time maintaining smoke for the duration and it was only a 2.5hr smoke. I was targeting a 240 smoking temp, but it ran closer to 250 most of the time. I took advice I have read on here and placed a cast iron skillet on top of the factory chip pan. Initially I double wrapped a few handfuls of apple chips in foil, poked a few holes and placed that in the cast iron skillet. That burned up quickly so I put another handful of loose chips in the skillet and covered the whole skillet with foil and poked some holes. I had to re-stock the skillet one more time after that. Maybe I just wasn't using enough chips? Or should I use chunks next time?
Regardless, I considered it a successful first attempt and thoroughly enjoyed the end-product. Next time I will crank the temp up toward the end to give the skin a nice crisp.
I soaked the chicken in a brine (1/2 gal water, 1/2c kosher salt, 2/3c br. sugar) for 24hrs, then used 1/2 stick melted butter and 2TBS jeffs rub on the chicken before cooking. Basted at 135 and 150 meat temp with a mixture of 1/2c Jeffs BBQ, 1/4 can beer and 1tsp honey. Rivaled the local hot-spot in Ames, IA Hickory Park Restaurant!
Anyway, the chicken tasted great, but I had a hard time maintaining smoke for the duration and it was only a 2.5hr smoke. I was targeting a 240 smoking temp, but it ran closer to 250 most of the time. I took advice I have read on here and placed a cast iron skillet on top of the factory chip pan. Initially I double wrapped a few handfuls of apple chips in foil, poked a few holes and placed that in the cast iron skillet. That burned up quickly so I put another handful of loose chips in the skillet and covered the whole skillet with foil and poked some holes. I had to re-stock the skillet one more time after that. Maybe I just wasn't using enough chips? Or should I use chunks next time?
Regardless, I considered it a successful first attempt and thoroughly enjoyed the end-product. Next time I will crank the temp up toward the end to give the skin a nice crisp.
I soaked the chicken in a brine (1/2 gal water, 1/2c kosher salt, 2/3c br. sugar) for 24hrs, then used 1/2 stick melted butter and 2TBS jeffs rub on the chicken before cooking. Basted at 135 and 150 meat temp with a mixture of 1/2c Jeffs BBQ, 1/4 can beer and 1tsp honey. Rivaled the local hot-spot in Ames, IA Hickory Park Restaurant!
