I smoked by first whole chicken NYE and my wife liked it so much she asked I smoke another this weekend. Since I had more time to prepare I was able to brine the chicken this tim. While I was at it I decided to smoke a brisket and a fattie.
I haven’t smoked a brisket since my first brisket. . I’ve done pulled pork several times with ribs, usually baby backs as this is my rib of choice now. I’ve also tried my hand at legs and thighs.
So here goes.
Rubbed the brisket down Friday night.
.
I put the chicken in the brine before I went to bed late.
I got this off the WSM forum, a fattie, a breakfast sausauge, hollowed out and stuffed.
About 9:30 in the AM, brisket on.
Took the chicken out of the brine after about 10 hours and pat dried and put back in the fridge for a few hours before she’s on the smoker.
Beautiful day….
I rubbed the chicken about an hour before I put her on.
Off goes the brisket to put the chicken in.
I moved the brisket to the oven after about 8 hours, it smelled soo good.
Fattie is done…
After cooking to 190*, the brisket resting, getting ready for slicing.
Fattie to be cut, I need to work on my technique here as the cheese was gone. I did this for fun.
The point separated from the flat.
Time to slice, the last brisket I did tasted great but no real smoke ring, this one had a nice smoke ring.
I sliced the flat and chopped the point.
Here’s the chicken, didn’t get a picture after I de-boned because my hands were a bit messy but this chicken was absolutely amazing. I’d heard brine does the trick and now I’m a believer. The white meat was as moist as dark meat. The flavor was perfect, not over-smoked.
The brisket was great, as was the chicken, I need to work on my fattie technique as it wasn’t anything special, I may have overcooked it as I should have cooked to 160* and by the time I checked it was about 180*.
I haven’t smoked a brisket since my first brisket. . I’ve done pulled pork several times with ribs, usually baby backs as this is my rib of choice now. I’ve also tried my hand at legs and thighs.
So here goes.
Rubbed the brisket down Friday night.
I put the chicken in the brine before I went to bed late.
I got this off the WSM forum, a fattie, a breakfast sausauge, hollowed out and stuffed.
About 9:30 in the AM, brisket on.
Took the chicken out of the brine after about 10 hours and pat dried and put back in the fridge for a few hours before she’s on the smoker.
Beautiful day….
I rubbed the chicken about an hour before I put her on.
Off goes the brisket to put the chicken in.
I moved the brisket to the oven after about 8 hours, it smelled soo good.
Fattie is done…
After cooking to 190*, the brisket resting, getting ready for slicing.
Fattie to be cut, I need to work on my technique here as the cheese was gone. I did this for fun.
The point separated from the flat.
Time to slice, the last brisket I did tasted great but no real smoke ring, this one had a nice smoke ring.
I sliced the flat and chopped the point.
Here’s the chicken, didn’t get a picture after I de-boned because my hands were a bit messy but this chicken was absolutely amazing. I’d heard brine does the trick and now I’m a believer. The white meat was as moist as dark meat. The flavor was perfect, not over-smoked.
The brisket was great, as was the chicken, I need to work on my fattie technique as it wasn’t anything special, I may have overcooked it as I should have cooked to 160* and by the time I checked it was about 180*.