We
have done other things before this, just mostly repeats. We did another salmon filet, and it turned out just as good that time as the first - the exception to that particular smoke was that I got in the cooking mats, so the edges didn't curl down around the rack.
So, we did a couple of chickens the other day (okay, it was a week ago...) - spatchcocked them, put them into a brine for ~3 hours, then rubbed with our general-purpose rub, and into the smoker.
I'd read where others have had trouble with their Maverick, and this particular smoke, ours went wonky. I'd anticipated about 2-2.5 hours worth of smoke, and didn't hear the alarm around that time ... didn't think
too much about it, but at about 3 hours, I went to check. The remote portion was showing "--" for the current temp! On both probes. So, went outside, to check the reading out there, and it was about 175°! So.... I decided it was done ... and hoped it wasn't over-done!
For brining, I've got some stock pots, of various sizes, so I've had the right size for whatever I've brined so far. This one held the two chickens nicely! A regular plate held them down.
Cooked at 250°, 2.25 ounces of cherry wood chunks, ended up cooking for just over 3 hours.
Didn't do anything about the skin, but it didn't really need it - while not crispy, the rub kept it from getting rubbery - at least, I guess it was the rub.
So, it was definitely not over-done, juicy, tender and just the right amount of smoke. Cooked extra, to use in gumbo!
So, things on the "Let's try this soon" list: Bratwurst. Pork chops. Catfish. (Not in any particular sort of order.)
And, pictures below!
