Got into smoking because I was gifted a pellet smoker. Used it a bunch and still love it, but the way this chicken tasted might be worth the extra work and monitoring. Seriously a 10/10. Wet brined over night, patted dry, light seasoning, onto the smoker @250 for about 3 hours, brushed with herb butter + a little chicken bullion because I’m a cheffy kinda guy and like to throw curveballs even if nobody notices. Had the critics raving.
by Fabulous_Love5268
9 Comments
Also, recently acquired the ThermoWorks ‘Smoke Remote BBQ Alarm’, just to monitor ambient temperature. Works like a charm. Funny enough I didn’t realize I set the chicken on the probe, which led me to believe my smoker was running super low at first because it read 130 F, so naturally I opened up all the vents, getting the darn thing way too hot at first, until I realized what was actually going on. Learn from my mistakes! Turned out fine in the end but I was admittedly in a panic trying to make sure my fire didn’t go out.
Nice work. 👍🏼
Looks good!
Looks incredible. How was it
Wow those are ridiculously plump whole chickens
Great job
What is happening with these plump mamas? 😅
I started out with a pellet smoker too for the convenience, but once I tried my hand at charcoal and wood on the WSM, it was a game changer. The flavor is just next level. Temp control took me a minute to get used to, but it’s honestly part of the fun now. Enjoy yours OP!
👍 looks great!
Good lookin’ birds!