okiej
is Blowin Smoke!
Home alone so I can play. I am going to smoke my first whole chicken and try some MOINK balls for afternoon snacks. The small 3.8# chicken went into brine at 11:00am. I plan to pull, rinse and dry about 1:30-2:00pm. Then return to the fridge for an hour or 2. Should I put it in the fridge uncovered or plastic wrap. Then it will go to smoker at 250f. Any ideas how long? 165 breast/180 thigh? Then rest. and eat I hope. As to the MOINK balls, I just learned what they were last night. I had to make homemade meatballs. They are in the freezer now waiting for prep (except what I ate). The only pr0n I have so far is the meatballs. I will post more later as they day goes on. Thanks all
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