The last cook before I broke my smoker
Last Sunday, I finally got around to smoking a couple of chickens I had in the freezer. I used my solid food injector (love that thing) to inject some chunks of garlic gloves at various depths and spots throughout the birds. I also used a liquid injection of Honey Bacon BBQ Cajun Injector. The rub I used was a first timer for me that I received from a friend in Memphis. I hung the chickens in bags in the smoker and smoked them at about 240 for a little over 5 hours until they reached an IT of 162. They turned out pretty good.
Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller
UNLINED DRUM KING OF CHICAGO AREA
Scrap Iron Chef