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Old 10-15-2014, 04:45 PM   #11
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Originally Posted by CHAIN_DOGG View Post
Does that hold moisture inside when it's all done Howie ??
Brian....... I've only done 2 chickens so far and both have been nice and moist inside. Inside the smoker, above the coals is a pan of water holding about a gallon of water which keeps the meat moist.

Here is the first one I did........"apple up the ass chicken"

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Old 10-15-2014, 05:30 PM   #12
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Brian....... I've only done 2 chickens so far and both have been nice and moist inside. Inside the smoker, above the coals is a pan of water holding about a gallon of water which keeps the meat moist.

Here is the first one I did........"apple up the ass chicken"][/URL]
Outstanding ! Might have to pull the trigger on another one.
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Old 10-15-2014, 07:29 PM   #13
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current culinary thought is that the best lamb is served rare to med rare. I like mine med rare to med. or in a stew! Lots of garlic and seasonings. NO MINT JELLY!! ICK!!
What she said!
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Old 10-16-2014, 04:08 AM   #14
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Smokin' as I write.......

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Old 10-16-2014, 04:39 AM   #15
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I just pulled these off the smoker and they taste like smoked salmon. The skin and bones fall off the fish after it’s smoked. Here is the brining recipe that I used, although I downsized it for the smaller amount of trout.

Brine
Ingredients: For eight pounds of salmon, trout, sturgeon or other fish
• Small trout can be cleaned and smoked whole.
• 8 cups water
• 2 cups soy sauce
• 1 1/2 cups brown sugar
• 1/2 cup sea salt or kosher salt
• 1 1/2 tbsp granulated garlic
• 1 tbsp ginger



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Last edited by 56Nomad; 10-16-2014 at 04:48 AM.
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Old 10-16-2014, 02:58 PM   #16
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That looks damn yummy!
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