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Unread 05-10-2013, 12:49 PM   #1
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Join Date: 11-26-12
Location: Grayslake, IL
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Default 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.
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Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
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