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Old 04-06-2014, 08:28 PM   #8
somebody shut me the fark up.

peeps's Avatar
Join Date: 08-09-13
Location: Round Rock, TX

Chicken thighs: brined in water with 2 parts salt, 1 part Tony Chachere's and 3 parts brown sugar for ~ 4hours

Dusted with Plowboys Yardbird prior to smoke.

Threw them on Major along with some corn and what turned out to be 3/4 of a load of wet charcoal. I was wanting to cook this at about 350F but the best I could get Major up to was 225F or so with the bottom vent fully open and all 4 of my 3/4" intakes in the side of the bowl. I started it with a half lit small Weber chimney and after only getting up to about 150F in the first 45 minutes, I started up another full small Weber chimney and that still wasn't enough.

After dicking with the coals for what seemed like forever, they were done after about 1.5 hours.

At that point, I dipped them in this mix of Austin's Own BBQ Sauce: Border Edition, mixed with ~20-30% Woodford Reserve Bourbon that I mixed up a bit earlier. I lit the bourbon on fire for a bit because fire is cool....and it burns off some of the alcohol. Then poured in the sauce and simmered for a bit.

After dipping them, I threw them in the oven under the broiler for a bit to set the sauce and hopefully get the skin to be crispy wasn't.

Here it is all plated up withe the corn on the cob I had on the smoker as well. Flavor was awesome but I was disappointed in the skin...please use the shot below as my entry pic.

***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!

Last edited by peeps; 04-06-2014 at 10:08 PM..
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