Meat turned out great. After brining the chicken overnight I injected it with butter, dry vermouth, garlic and rosemary. Gave it a good rub and in the smoke for 4 hours at around 220*.
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"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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