hbongaiii
05-25-2009, 07:39 PM
Here it is outta the brine:
http://www.michigan-sportsman.com/photopost/data/500/medium/brine.JPG
Onto the ECB:
http://www.michigan-sportsman.com/photopost/data/500/medium/smokey1.JPG
Flipped and added a fatty(what smoke is complete without a fatty???? DUUUHH). Fatty is a Johsonville Hot and Spicy brat filled with sauteed shrooms and some Kroger Mexican Cheese blend.
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1575.JPG
Time to come off:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1577.JPG
Time to eat:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1579.JPG
I started em at 225, then an hour and a half into it I boosted it up to 300(When I added the fatty). The last hour was at 350(for a grand total of 4 hours 10 minutes). Man, did the chicken come out JUICY!! I put the taters in at the same time as the fatty and they came out PERFECT too!! I've already been put in charge of Thanksgiving!!
http://www.michigan-sportsman.com/photopost/data/500/medium/brine.JPG
Onto the ECB:
http://www.michigan-sportsman.com/photopost/data/500/medium/smokey1.JPG
Flipped and added a fatty(what smoke is complete without a fatty???? DUUUHH). Fatty is a Johsonville Hot and Spicy brat filled with sauteed shrooms and some Kroger Mexican Cheese blend.
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1575.JPG
Time to come off:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1577.JPG
Time to eat:
http://www.michigan-sportsman.com/photopost/data/500/medium/DSCN1579.JPG
I started em at 225, then an hour and a half into it I boosted it up to 300(When I added the fatty). The last hour was at 350(for a grand total of 4 hours 10 minutes). Man, did the chicken come out JUICY!! I put the taters in at the same time as the fatty and they came out PERFECT too!! I've already been put in charge of Thanksgiving!!