Amen to Brining overnight! I brine all my poultry , be it wings, breasts, thighs, or whole birds. Not that i grill or smoke anymore like i used to at the ex -gf's, (plus I have Strata bylaws here ) but just for oven roasting or pan frying.
Brined overnight in salt and brown sugar. A whole onion and some minced garlic shoved inside then rubbed down with Dillo Dust. I’ll let you n ownhow she turns out in about 3 hours.
Literally amazing. Smoked with Apple chunks at 250 for exactly 3 hours. I pulled it off as soon as the breasts hit 165*. I've never brined anything before, but I'm now a believer. Easily the juiciest Chicken I've ever had and even my kids loved it. Honestly, I doubt I'll ever deep fry a chicken/turkey again if this kind of juice/flavor can be had with smoking it.
That's what I'm talking about! I've had fried turkeys and they are great. But brining and smoking is amazing. If it's brined correctly no one will reach for the salt shaker.
Pretty sure I’m buying a Traeger 34. I’m tired of not having a smoker since I gave my crappy old one away last year. I’ll have the Traeger for smoking and all-day cooking and the big Weber for doing burgers and such for the wife and I. When I get it I’m planning on doing 2 pork shoulders and a couple chickens on it.
@ManOfSteel head on over to BBQ Brethren with your fabrication and welding skills, you could be doing a LOT OF BUSINESS making smokers and grills for people....., just saying....why BUY a smoker when you can make your own even better? go big homie! or save $$$$$ and build a Ugly Drum Smoker for less than $50. Think of all the meat you could buy with the savings......my old UDS that was at the ex-gf's cost me $20, and i made hundreds of meals on it. https://www.bbq-brethren.com/forum/showthread.php?t=23436
@Bushman5 i like the “set it and forget it” convenience of the pellet grill/smoker. I can start it before dawn, go fishing or riding all morning, and come back to lunch or dinner ready to eat.
Also picked up 4 different Traeger rubs along with 2 of their sauces. Ribs and wings going down ASAP.
Bought some spare ribs and trimmed them down to St. Louis ribs. Both racks got a different sauce and a different rub. The Traeger “prime rib” rub was awesome on burgers last night. We’re gonna have these on at about 5am.