Complacency...it'll get you.
I'm doing my usual smoked chicken. Simple. WSM, Stubb's charcoal, dry water pan, two chunks applewood, vents wide open. Takes 1 and a half hours to produce a beautiful juicy smoked bird. Everytime. Time after time. All the time. Like clockwork.
This weekend I didn't even bother to set up the DOT thermometer. At 90 minutes went to the smoker to check the temp and it was 195 in the breast.
It was a little dry. Still delicious. The leftovers made good chicken salad.
I'm doing my usual smoked chicken. Simple. WSM, Stubb's charcoal, dry water pan, two chunks applewood, vents wide open. Takes 1 and a half hours to produce a beautiful juicy smoked bird. Everytime. Time after time. All the time. Like clockwork.
This weekend I didn't even bother to set up the DOT thermometer. At 90 minutes went to the smoker to check the temp and it was 195 in the breast.
It was a little dry. Still delicious. The leftovers made good chicken salad.
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