Smoked chicken
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Thought i would try some smoked chicken -
twilliams What temp, time and what did you put on it? Skin looks good, I generally eat chicken mostly skin free. I smoked chicken breast both Saturday and Sunday. Sunday I just put Rosemary Basil &Thyme seasoning on it and it turned out beautiful and tasty as well.
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twilliams What temp, time and what did you put on it? Skin looks good, I generally eat chicken mostly skin free. I smoked chicken breast both Saturday and Sunday. Sunday I just put Rosemary Basil &Thyme seasoning on it and it turned out beautiful and tasty as well.
Jonathon My own personal blend for spices for chicken are Sage, Oregano, Thyme and Taragon blended together then mixed 50/50 with a mix of Garlic powder, Onion powder and black pepper. Lightly dust the meat and smoke it on my YS640. Absolutely delicious.
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twilliams What temp, time and what did you put on it? Skin looks good, I generally eat chicken mostly skin free. I smoked chicken breast both Saturday and Sunday. Sunday I just put Rosemary Basil &Thyme seasoning on it and it turned out beautiful and tasty as well.
Jonathon did you wrap your chicken in bacon before smoking if not you should try it
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craigrice I generally subscribe to the wrapping things in bacon makes them better theory. The issue is my wife (isn’t it always!) is a recovering vegetarian and the one thing she will eat is Chicken so I am limited in what I can do with it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice I generally subscribe to the wrapping things in bacon makes them better theory. The issue is my wife (isn’t it always!) is a recovering vegetarian and the one thing she will eat is Chicken so I am limited in what I can do with it!
Jonathon I have a fridge magnet that says everything is better with bacon, and I agree, but I still prefer sausage!
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craigrice I generally subscribe to the wrapping things in bacon makes them better theory. The issue is my wife (isn’t it always!) is a recovering vegetarian and the one thing she will eat is Chicken so I am limited in what I can do with it!
Jonathon tell her to give you the bacon and it is there to keep the chicken moist during smoking
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twilliams What temp, time and what did you put on it? Skin looks good, I generally eat chicken mostly skin free. I smoked chicken breast both Saturday and Sunday. Sunday I just put Rosemary Basil &Thyme seasoning on it and it turned out beautiful and tasty as well.
Jonathon i dont have the knowledge of usually what seasons to use so i just throw premade on it. See picture. Set the smoker at 225° with a 165° internal temp set on probe. It was about 2 to 2 1/2 hours. The PS seasoning was from a gift pack i got for buying the smoker from them. 20190611_191924.jpg
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