Old Bay crusted smoked chicken.
Old Bay crusted smoked chicken.
All this good looking food makes me hungry
Gonna try the 3-2-1 method on a couple racks of ribs this weekend. 3 hours smoke (i have side box that allows me to use seasoned hardwood, I got a stack of seasoned shagbark hickory and black cherry), 2 hours wrapped in foil w/ some liquid to get them to steam and really moist/tender (I'm thinking apple cider), then sauce them and do 1 hours over low direct heat to get em crisp on the outside.
Might throw them in a brine tonight if I got time.