Smoked 2 lovely chicks yesterday using some freshly acquired yellow plum wood. I must say they were the best tasting yet! Such a fruity taste, and it even gave me a light purple smoke ring! That might be coincidental or exagerrated, dunno which, haha.
Dusted them with some basic rub after a 12 hour Slaughterhouse brine. Smoked them at 275 until breast temp was 150 or so. Finished them on the Weber grill over medium heat to get the crispy skin. I usually go right for the thigh, but now that I prerfer the chickens smoked, I go right for the breast. So tender and moist. Plus the thighs tend to reheat better anyway, gives me something to look forward to!
Does anyone else like how the wing flats and tips just tend to 'fall' off the bird at the very end? Makes for a nice secret taste tasting. I've never considered knawing on the wing tips until I started smoking them. They get so much flavor just hanging out there in all the smoke. Wife and kids don't know what they're missing!
Find yourself some plum wood sometime, it's delicious. I also grabbed some pear to try out on my next smoke...
Dusted them with some basic rub after a 12 hour Slaughterhouse brine. Smoked them at 275 until breast temp was 150 or so. Finished them on the Weber grill over medium heat to get the crispy skin. I usually go right for the thigh, but now that I prerfer the chickens smoked, I go right for the breast. So tender and moist. Plus the thighs tend to reheat better anyway, gives me something to look forward to!
Does anyone else like how the wing flats and tips just tend to 'fall' off the bird at the very end? Makes for a nice secret taste tasting. I've never considered knawing on the wing tips until I started smoking them. They get so much flavor just hanging out there in all the smoke. Wife and kids don't know what they're missing!
Find yourself some plum wood sometime, it's delicious. I also grabbed some pear to try out on my next smoke...
