Post by Greenedog on Mar 25, 2010 10:47:40 GMT -5
I fired up the smoker again yesterday. 
Smoked a couple chickens with beer cans shoved up their arses. 
I brined the birds in salt water, red wine vinegar, and some of the rub.
The rub I made with Old Bay seasoning, brown sugar, chili powder, cayene, onion and garlic powders. (Basically just stuff I grabbed out of the cabinet.)
Mixed with the beer was some minced onion, garlic powder, and more of the rub.
Before:
I smoked them for about 4 hours around 250° with hickory chips and some pieces of apple wood I had trimmed off our trees.
After:
It was pretty darn good. I've found that the left overs from smoked fish and poultry taste even better than right out of the smoker, the smoke flavor really comes out.
Smoked a couple chickens with beer cans shoved up their arses. 
I brined the birds in salt water, red wine vinegar, and some of the rub.
The rub I made with Old Bay seasoning, brown sugar, chili powder, cayene, onion and garlic powders. (Basically just stuff I grabbed out of the cabinet.)
Mixed with the beer was some minced onion, garlic powder, and more of the rub.
Before:
I smoked them for about 4 hours around 250° with hickory chips and some pieces of apple wood I had trimmed off our trees.
After:
It was pretty darn good. I've found that the left overs from smoked fish and poultry taste even better than right out of the smoker, the smoke flavor really comes out.
Just another night at work for me and Monty will be back here again bright and early. 
