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plonqI took the day off work yesterday (sanity break) and decided to use the time to try smoking something other than cheese. I brined the chicken with a bit of dijon and bourbon - though I have subsequently been informed that there is no point in adding flavours to the brine since they do not transfer to the meat, so in future I will just stick to salt water.
While it was brining I assembled a needlessly complicated rub for which I found the recipe on the web. Finally I put it in the smoker at ~225F for about 3 hours and this is the result.
While it was brining I assembled a needlessly complicated rub for which I found the recipe on the web. Finally I put it in the smoker at ~225F for about 3 hours and this is the result.
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no subject
Date: 2012-04-21 06:10 pm (UTC)*grin*
I took part of yesterday off to smoke something other than cheese too.
no subject
Date: 2012-04-21 07:02 pm (UTC)no subject
Date: 2012-04-21 08:16 pm (UTC)no subject
Date: 2012-04-21 08:17 pm (UTC)no subject
Date: 2012-04-22 02:07 am (UTC)