Happy Thanksgiving to everyone in the US 
Here's hoping you all had a great day!
It's going to be a late smoke tonight in the #2, but 2 whole chickens were brined in fridge today for ~7 hours. Brine was water, K. salt, b. sugar, onion powder, garlic powder, and rosemary.
Birds were dry rubbed with homemade rubs from Internet; a different one for each bird and placed in fridge for ~ 2 hours. One rub was BBQ style with higher paprika content + b. sugar, K. salt, gr. blk. pepper, cayenne pepper, thyme, dry mustard, cumin, and sage. Other was b. sugar, K. salt, chili powder, gr. blk pepper, thyme and onion powder mixed at ratio of 8:3:1:1. I'm using 3.6 oz hickory; 2 small pcs. in aluminum boats. I also placed a small amount of white wine in an aluminum boat next to the wood box. All rips in skin were stitched and birds stuffed with equal parts apple, onion, celery, and carrots. Maverick is set to alarm at 165 F and current readings are 54 and 61 F.
I'm getting hungry as I think about them
G-28
Here's hoping you all had a great day!It's going to be a late smoke tonight in the #2, but 2 whole chickens were brined in fridge today for ~7 hours. Brine was water, K. salt, b. sugar, onion powder, garlic powder, and rosemary.
Birds were dry rubbed with homemade rubs from Internet; a different one for each bird and placed in fridge for ~ 2 hours. One rub was BBQ style with higher paprika content + b. sugar, K. salt, gr. blk. pepper, cayenne pepper, thyme, dry mustard, cumin, and sage. Other was b. sugar, K. salt, chili powder, gr. blk pepper, thyme and onion powder mixed at ratio of 8:3:1:1. I'm using 3.6 oz hickory; 2 small pcs. in aluminum boats. I also placed a small amount of white wine in an aluminum boat next to the wood box. All rips in skin were stitched and birds stuffed with equal parts apple, onion, celery, and carrots. Maverick is set to alarm at 165 F and current readings are 54 and 61 F.
I'm getting hungry as I think about them
G-28
