Ribs and Chicken tomorrow


 
J

Jody Smith

New member
This is my first cook since joining the board.

I recently got an 18" WSM and will be gifting my bro/law the ECB I've used for the past 3 years. He's been wanting to learn how to smoke. He's a pretty good cook overall but know very little of what we call Q. The weather in ATL tomm is going to be great for a cook, so that's what we're gonna do! It'll be a training class for the brother.

We'll be smoking some whole chickens and a two racks of ribs. Chickens will be going into the brine later on, and we'll prep the ribs in the am. Looking forward to sharing my 1st cook on the board and sharing the love of of some good BBQ! I'll post pics as we go.

This will be my 3rd cook on the WSM, the 1st two were great so I expect they just get better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:
Sounds like a blast. Family and Q can it be better? </div></BLOCKQUOTE>

Daniel, you obviously haven't met my family.

Have fun with the cook. How long are you brining that chicken for?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:
Sounds like a blast. Family and Q can it be better? </div></BLOCKQUOTE>

How long are you brining that chicken for? </div></BLOCKQUOTE>

I put it in the brine last night about midnight, taking it out at noon (15min) so about 12hrs. My brine isn't as salty as other so I don't worry about the meat holding too much salt.

I'll be taking them out here soon to wash off the brine. We won't start cooking the chicken until ~2ish. Ribs are out now, about to start prep.
 
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