For most of you, a smoked chicken is probably nothing new, but today was my first. Just got into the smoking thing with the purchase of a Camp Chef Pro a couple weeks ago. Although it turned out very good, I did learn a couple of new things to build upon.
Brined it overnight in a basic salt & brown sugar brine. Added a nice coat of Millertime Rub #7. Smoked it at 250F until IT of 160F reached and then let her rest for 15 minutes. Used Lumberjack Apple pellets with Redd's Apple Ale in the can. Bird was full of flavor and very moist. Yummy!
What's next? Picked up a tri-tip and Boston butt at a local butcher's shop.
Brined it overnight in a basic salt & brown sugar brine. Added a nice coat of Millertime Rub #7. Smoked it at 250F until IT of 160F reached and then let her rest for 15 minutes. Used Lumberjack Apple pellets with Redd's Apple Ale in the can. Bird was full of flavor and very moist. Yummy!
What's next? Picked up a tri-tip and Boston butt at a local butcher's shop.
