BigTerp
Knows what a fatty is.
- Joined
- Apr 20, 2015
- Location
- Falling...
I'm loving my new UDS!! Finished building it 3 weeks ago and every weekend since it's been fired up. A 7# butt the first weekend, 2 slabs of baby backs the next weekend and then chicken thighs and legs this past weekend. I brined the chicken for a few hours in 2 gallons of water with 2 cups brown sugar and one cup kosher salt. Rinsed an patted dry. Then applied a generous amount of some poultry rub I had made up from last summer. Rub included paprika, brown sugar, sugar, Tony Chacheres, salt, celery salt, pepper, ceyenne, dry mustard, onion and garlic powder. A little on the spicy side, but they turned out great!! Smoked with a few apple chunks between 300-350 for an hour then flipped each piece and smoked for another hour. My biggest thigh was right at 160 after 2 hours. Done to perfection.