Aussie BBQ Forum

Was given an Aldi Smoker for Christmas (yes it's gas but I was going to hell anyway...) so I wanted to give it a go

Got some info from here: http://www.smoking-meat.com/march-17-20 ... easts.html

Brined my chicken breasts for 2 hours using recipe as suggested, wrapped in bacon after I put on the rub which was made up on the spot from available ingredients...



Fiddled around with the box until it sat at 225 deg F then placed the birds on the middle rack. As has been suggested it needed to sit between OFF and HIGH to get the right temp.



Will keep you posted as this progresses...

After 3 hours this was the result:





It was moist and absolutely perfect!! The crew said it was a little salty so might back that off a little next time (first time with brining as well) but I thought it was spot on! Weber thermometer said Chicken at 83deg, however at 80 I remembered the Cookbook from Chris had a comment to make, 77 for breast so I took it out.

Will be doing that again!!

Kick ass good mate.
Looks so good.
Cheers.
Titch

Jezza wrote:As has been suggested it needed to sit between OFF and HIGH to get the right temp.

Had to laugh at that one

What wood did you use for the smoke?

Yeah, if you used salt in the rub and with the bacon as well, it's bound to be quite salty.....my Mrs gives me a hard time if it's too salty..she won't eat it....more for me

Cheers

Davo

Used Hickory that I have had for a few years, used it all up in this one though so will try something different next one.

Going to prune Mum's fruit trees tomorrow and let that dry out for a bit as well.

None left! Made a mark on the dial so I know where the temp needs to be for next time

Great recipe, thank you! I usually followed this recipe without bacon https://club.cooking/recipe/smoked-chicken-breast/, but next time will definitely try yours