I used the 101 turkey brine overnight and rinsed it off in the morning. Then covered with olive oil and applied chicken rub and lemon pepper. Put into smoker (008) AT 215F and smoked to a internal temp. of 170f which took 3 hours to reach. Took it out and applied a light coating...
I did a twist on this recipe by soaking the chicken overnight in a brine of chardonnay, water, sea salt, rosemary and lemon slices. After doing the prep part of the recipe, I put the chicken in the smoker on low for about 5 hours. Instead of using water in the smoker tray, I use...
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I had to cut one open on the smoker, just to have a little slice for breakfast. Returned to the fridge to dry for five or so days then sliced. By the way, on the slicing, I try to slice deli meat ham with the grain. This is a Peculiarity with my pigs. Tamworths have such sho...
(Technically, I could have made more meals out of it, but we’ve really been craving something other than chicken or ground meat, so I went a little extravagant on a few of the cuts.) Regardless, the key here is a little planning before you start butchering your whole pork loin. Sinc...