Smokin-It User Forum!
Recipes => Poultry => Topic started by: BedouinBob on July 27, 2017, 11:55:31 AM
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For our culinary paring today we have smoked bologna and chicken quarters. 8) I brined the chicken in a standard poultry brine for about 4 hours. Rinsed them off and then put a little olive oil and a pretty standard season salt on them to get them ready for smoke. I also scored a chub of bologna and did the olive oil treatment and added some Berbere (Ethiopian) spice for a little heat.
Into the smoker at 250 for 3 hours. At the end of that the chicken was at 165 and so I pulled it all. Sorry I didn't get a money shot of the bologna chub but you get slices.... :o The chicken was really juicy and the bologna is great! Success all around. Enjoy!
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Looking mighty good Bob!