I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by lewdog:
Wanting to do something easy for guests on Saturday day.
Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker?
First off, leave the skin on or they will be super dry.
I prefer to smoke thighs or leg quarters but if you want breasts, do this.
Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like.
Rinse them if well.
Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more.
They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done. [Reply]
Originally Posted by lewdog:
Wanting to do something easy for guests on Saturday day.
Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker?
Olive oil, rotisserie rub, stood-up in the smoker with open can in the body with chicken broth, green apple, and quartered onion. Baste with butter from time to time.
That's how I do it. Neighbor skips that can and puts a whole pineapple core in the cavity. [Reply]
Originally Posted by lewdog:
Wanting to do something easy for guests on Saturday day.
Thinking of smoking chicken breast, thighs and mac n cheese. Suggestions on how you guys do chicken in the smoker?
l do chicken a lot.
Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on.
1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour.
Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture.
Never get the heat above 220. Low and slow. [Reply]
Originally Posted by tooge:
First off, leave the skin on or they will be super dry.
I prefer to smoke thighs or leg quarters but if you want breasts, do this.
Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like.
Rinse them if well.
Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more.
They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done.
Originally Posted by BigRedChief:
l do chicken a lot.
Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on.
1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour.
Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture.
Never get the heat above 220. Low and slow.
so whole bone in chicken breasts and thighs if going that route? [Reply]
Originally Posted by lewdog:
so whole bone in chicken breasts and thighs if going that route?
I go with bone in thighs, dry rub and spritz with apple juice. Don't have to worry about the breast getting too dried out, but even thighs can taste a bit mushy if cooked too long. [Reply]
Originally Posted by Buzz:
I go with bone in thighs, dry rub and spritz with apple juice. Don't have to worry about the breast getting too dried out, but even thighs can taste a bit mushy if cooked too long.
Originally Posted by BigRedChief:
Always bone in.
Ok thanks.
Maybe I’ll put some chicken wings in too. Anything different to know there.
I got a new cheater smoker. Electric Masterbuilt so I can set temp and forget it. I’ll probably start smoking more with such an easy setup now. [Reply]
Maybe I’ll put some chicken wings in too. Anything different to know there.
I got a new cheater smoker. Electric Masterbuilt so I can set temp and forget it. I’ll probably start smoking more with such an easy setup now.
I almost close the damper during the first two hours to get the full smoke into the center of the meat. Watch your wood until you get use to it. With the damper wide open, you can burn through wood quickly. [Reply]
