BonaireBBQ
New member
Whole Chicken 10 March 2018
Trimmed weight 1220 grams
Eq. Brine 28 hours 1.5% salt 1.0% sugar and touch of lemon juice
Rubbed with Mayo and Meatheads Memphis dust
1 hour at 225F bumped up to 250F till 160F in Breast
2.6 oz Cherry
½ loaf pan almost 2/3 full of water next to smoke box
Started at 4:45 Pulled at 8:05 - 3:20 minutes smoking time
Rested for 15 minutes
Breast extremely moist and tender but not much flavor. Add more spices to Brine or inject?
Thighs and legs moist and good smoke flavor not to strong.
Trimmed weight 1220 grams
Eq. Brine 28 hours 1.5% salt 1.0% sugar and touch of lemon juice
Rubbed with Mayo and Meatheads Memphis dust
1 hour at 225F bumped up to 250F till 160F in Breast
2.6 oz Cherry
½ loaf pan almost 2/3 full of water next to smoke box
Started at 4:45 Pulled at 8:05 - 3:20 minutes smoking time
Rested for 15 minutes
Breast extremely moist and tender but not much flavor. Add more spices to Brine or inject?
Thighs and legs moist and good smoke flavor not to strong.
