Well seeing Vlaps sammies made my tummy growl and I hadn't cooked yet today I had to throw something together before I staved to death! So I poked around the fridge trying to find leftovers and this is what I came up with.
Not alot of pictures as the chicken was leftover smoked legs from last nights smoke and dinner and I didn't take pictures for posting just my log. So I'll make up for it today.
First picture chicken legs/thighs, brined for aout 3 hours in my cheeseball cantainer with 1 gallon of water, 1/3 cup salt, 1 tablespoon garlic powder, 1 tablespoon, onion powder 1 tablespoon of cajun spice. Smoked for about 2.5 hours at 350 to 375 degrees using orange and hickory wood.
Second picture just another batch of smoke stuffed peppers, smoked about 2.5 hours with the chicken parts
Third picture Smoked Chicken Cacciatore
Not alot of pictures as the chicken was leftover smoked legs from last nights smoke and dinner and I didn't take pictures for posting just my log. So I'll make up for it today.
First picture chicken legs/thighs, brined for aout 3 hours in my cheeseball cantainer with 1 gallon of water, 1/3 cup salt, 1 tablespoon garlic powder, 1 tablespoon, onion powder 1 tablespoon of cajun spice. Smoked for about 2.5 hours at 350 to 375 degrees using orange and hickory wood.
Second picture just another batch of smoke stuffed peppers, smoked about 2.5 hours with the chicken parts
Third picture Smoked Chicken Cacciatore