What's on the smoker today?

Gonna throw some chickens on. Last ones didn't turn out the way I thought they would. Low and slow didn't seem like the best way to do them.
 
One beer can chicken on the smoker right now.

Some days I wish the kids were still home, because I have a 16# brisket in the freezer calling to me.
 
One beer can chicken on the smoker right now.

Some days I wish the kids were still home, because I have a 16# brisket in the freezer calling to me.
I could help you eat that!

My ribs are in the 2 stage of 3-2-1. Getting hungry!
 
Gonna throw some chickens on. Last ones didn't turn out the way I thought they would. Low and slow didn't seem like the best way to do them.
Poultry tends to do better on a hotter smoke, at least in my experience. If you want to keep the skin from getting rubbery doing a low temp smoke, do a dry brine. A wet brine doesn't make for very good skin when cooked at a lower temp.
Here is the last yard bird I smoked at low temp using a dry brine, spatchcocking them is the way to go.

yardbird.jpg
 
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Better half produced Mexican Shrimp Cocktails to go with a rack of sweet sauce slathered baby backs that are about to come off the grill....
 
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