john a
Executive Chef
I like to inject with apple juice, apple cider, and a little cinnamon just before smoking.
Rubbed it down with a mixture of kosher salt, garlic salt, and ground black pepper.
Into the Smokin Tex for seven hours
Ready for a nice nap in the cooler wrapped in foil and newspaper
Time to start the chicken, used the same rub plus some Wolfe Bold.
This is going into the Traeger for 30 minutes on smoke then 350º until 165º internal temp.
Done, chunk the butt, set out the sides, and turn them loose.
Rubbed it down with a mixture of kosher salt, garlic salt, and ground black pepper.
Into the Smokin Tex for seven hours
Ready for a nice nap in the cooler wrapped in foil and newspaper
Time to start the chicken, used the same rub plus some Wolfe Bold.
This is going into the Traeger for 30 minutes on smoke then 350º until 165º internal temp.
Done, chunk the butt, set out the sides, and turn them loose.