More chicken on the UDS

So I seem to be getting addicted to chicken on my UDS. Here I have some more chicken thighs brined in brethren smitter's recipe w/ serranos., I also made up some mac & cheese(special thanks to Wampus) to go with it.

Going on the UDS..


More to come shortly....

Ok so The chicken and mac are done.


I hope the guy's at work will enjpy there first UDS dinner.

But first I need to test it, :becky:




Ummmummummm, chicken is nice and moist , and the mac & cheese has a very nice smokey flavor to it. Boy I wish I didn't have to go into work tonight, because a tall cold one would be great with this. Enjoy your weekend everyone.

fnnm358 said:

that looks awesome could you give more info to prep and length please

Click to expand...

Sure. The chicken was brined in a basic brine that included serrano peppers. I got it from Smiter Q here on the forums. Here is link to the recipe(http://www.bbq-brethren.com/forum/showthread.php?t=112375&page=3), I brined them over night. When I was ready to cook I took them out of the brine rinsed and dusted them with greek seasoning and a local pultry rub I got from Wegmans(forget the name) Then fired up the UDS to about 300-350 were it stayed rock steady. I smoked them with some apple chips and a couple of hickory chunks. They were on for about 1hrs. and 10 min.
For the mac & cheese I used another brethren's recipe, which is very simple, I would paste that link but I actually printed it off the computer and now it won't let me back into the recipe page. It is basically 1 box of elbows, 2 cans of chedder cheese sauce, 1 cup milk, 1 package of shredded chedder cheese, some bacon cooked and crumbled, mix all the ingredents together except for the shredded cheese, Put it in a pan(I used a bread/loaf pan) and top with the shredded cheese. I smoked that for about 1 hr @ 300.

The only thing I am noticing with the chicken is the skin is comming out a little tough. I don't mind because I remove it. Others might like to eat it though. So any thoughts on that would be great.