Thread: Tomorrow's Teaser

Two Chickens in Brine and fresh batch of Herb Butter

This will involve Cherry & Hickory and about 3-4 hours at 225'-250'.

Well Mr. Murphy struck late this afternoon.
After three hours of smoke they were looking great, then valve somehow got bumped and I ended up grilling instead of smoking.
And when you only check the grill every other hour or so, food gets burnt.
Thankfully it was only the skin and the herb butter protected the meat and kept it moist and flavorful.
My first time doing it with the herb butter and even my picky kids liked it.

Here a shot of them before going down.
Herb butter under the skin on the breast, and thigh quarters and a dusting of sweet rub.



And the kicker was that my first Pork Belly kind'a flopped too.
I couldn't get the skin to that perfect crispy crunchy cracklin, it had a real stick to your teeth under layer.
But at least the meat/fat was incredibly tender and succulent.



Suffice it to say, no Money Shots were bothered with.

The highlight of the day was Nathaniel getting into a bed of BIG Bull Bream.