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Recent content by bigsky109
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Here is the final on one of them. The Cherry and Applewood was perfect. I may never do hickory again on chicken. Brining overnight also made the chicken VERY moist. EXCELLENT.....
I took the chickens out of their brine, rubbed them with olive oil and SPADE L spices then sat them upright on some cans with oliveoil, water and spices. Smoke em up the butt, should be good. Iam using Applewood and Cherry wood chops to smoke, no Hickory this time. I need to get some Q-Views...
Just getting 2 chickens ready to smoke tomorrow. Set them in a brine bucket for overnight brine swimming. Tomorrow they will sit in my Smoke Hollow#8 smoker with Hickory and Cherry till the meat falls off the bone.
Some pictures will follow so get those mouths watering and ready for a...
I agree with the Mesquite. Not my favorite wood, I didn't use much Mesquite but it really added kind of a bitter taste. May never use Mesquite ever again and glad Ididn't use very much, just a sprinkle in my Hickory...
OMG!!!! These ribs were so good....I smoked so many I have leftovers for tomorrow. Thanks for all the help guys.
Here are some finished pics.....BTW the Tequila BBQ sauce was tasty.