Anyway, I walked out back yesterday and I hear, Hey………….. Hey You! I looked but didn’t see anything.
Went over to my comp station and once again, from a distance, I heard………. Hey! Hey YOU!!!!
I looked and didn’t see anything so I started towards the sound. Walked around the side of the house and there it was again but this time from behind me.
HEY YOU!!!! ………………. WE WOULD LIKE TO PLAY!!!!
As I turned I saw an old friend…………….. MY Bradley Smoker!

Hmmmmmmmmmm…………………………………..Brisket! I said out loud.
I swear I thought the Bradley’s smiled.

Started with a flat from Krogers….

I started on the top getting as much fat and silver skin as I could -

Next, I found the grain of the meat and cut off a section so that I would know where to start my slices.

Then I flipped the brisket over and did the bottom side the same way. Note: I did leave a small amount of fat. (Didn’t get a pic of the bottom after trimming)

I made a wet rub and

John Henry’s Texas Brisket Rub

Started my fire box (Bradley Smoker Adapter)

Well be using by 6 Rack today.

After my Bradley and the fire box warmed up I was ready to place this brisket inside.

After 20 minutes I begun to add smoke. (1 Hickory for every 2 Apple)

Here is a quick peak at the upper unit as the smoke rolls between the fire box and into the 6 rack – then up and out the 4 rack.

After two hours the PID and the Smoker are holding steady

I’m going to add smoke for 4 hours then continue to cook until the IT reaches 187f.

Here we are about 3.5 hours in….. Finished with the smoke.

After 10+ hours here we go.

Nice little smoke ring….

Grab a plate and let’s eat!

Enjoy!!

Here are the players……..

and for the seasoning….

Started by removing the skin. Make sure to take care during this removal not to tear or rip any of the skins.

I set the skins aside and put them back in the refrigerator until needed.

Once the skins are removed it is time to remove the bone.

Trimed the thighs to your desire width…

Apply seasoning to both sides of the thighs….

Next, I placed the chicken into the fridge and move the skins to my work surface…

Then I started my Grill.

Back to the skins…..
[b]NOTE:[/b] This is the hard part.

Using a very sharp knife lightly score the internal side of the skin. Then scrape the knife across the skin to remove the fat.

Place into a pan, I used a mini loaf pan.

Once my smoker reached 375f in was time to place the pan into the cooker.
After 20 minutes I removed from pan and placed directly onto the grill.

I then mopped with a little thinned sauce.

After several mops and rotating the thighs…..

Well here they are!

Grab a plate and let’s eat!!!!

I decided to use Apple-flavored wood chips to smoke with so I loaded the wood into the feeder which then will feed my Bradley smoker.

Now we’ll prepare the whole chicken. Wash the chicken thoroughly inside and out. Trim any excess fat or skin.

We are going to split the chicken in half. Barbecue/Smoked chicken will be more flavorful and cook more evenly if it is cut into halves. Start by splitting the chicken down the center of the breast bone using a sharp knife.

Next, cut along either side of the backbone to separate the chicken halves.
You can save the backbone pieces for making chicken stock.
We now have two nice chicken halves ready to go.

I used Chicken Wing Sauce and applied on before the Rub.
Next, rub the chicken on both sides with a BBQ spice rub.

Preheat your smoker to 250 – 260 degrees.

I placed both halves on the same rack skin side down. This will help keep the juices in your chicken.

Close the door and smoke for 4 hours or IT reaches 165 degree.

This was about 1-1/2 hour into the smoke.

I basted the chicken halves with apple juice only. You should start basting two hours in and then once every hour.

After four hours I insert the digital thermometer into the breast and will remove the chicken once it reached 165 degree.

The internal temperature of the chicken breast is now at 165 degree. Time to remove from the smoker.

The half chickens are also done and have a nice, smoky color.

Let the chicken cool a bit before cutting into serving pieces. Serve the chicken halves with warmed BBQ sauce on the side. It’s so good that you may want to eat it without sauce.
Note: I chose not to use any bbq sauce – basted with the apple juice only.

Plated with the smoked chicken breast.

Plated with the smoked chicken leg quarters.

Another family favorite is barbecue/smoked chicken.

Grab a plate and let’s eat!

Enjoy!!!

I started with a small Brisket Flat, Spicy Brown Mustard and John Henry’s Texas Brisket Rub.

Rub the mustard in thoroughly…

Then apply a liberal amount of rub.

I turned my Bradley on and started to build a fire inside my Bradley Smoke Adapter.

After the cabinet reached 250f I placed the Brisket inside my Bradley 6 Rack.

After 2 hours of smoke I place the probe of my Digital Thermometer in the brisket.

After 4 hours of smoke and 11 inside my smoker the brisket reached 188f. I pulled and wrapped in foil, several layers, then placed inside my house oven at 170f for 2 1/2 hours.

At the end of the 2 1/2 hours I pulled out of and…

Unwrapped.

I allowed the brisket to rest for 15 minutes.

Trimmed the fat cap before slicing.

Grab a plate and Enjoy!

Let’s Eat!!

STATE CHAMPIONSHIP

Liberty, IN
Starts: 05/05/2012
Ends: 05/06/2012
Website: http://www.libertyindianalions.com
KCBS Reps: JENI FORD, STEVE GRINSTEAD

Prize Money: $4000.00
CBJ Percentage: 100%

WeQ4U BBQ took 1st place in yesterday at the Smokin on the Water BBQ Festival in Liberty, IN!

Our choice meats are chosen from the best available on the market. Each cut is hand-prepped and dry-rubbed to perfection, then slow-smoked for up to 16 hours. It is then topped off with our sweet and thick in-house BBQ sauce and served to you with pride!

On March 30th 2012 we will be entering our first KCBS Competition in Benton, KY.  Benton KY Kiwanis Barbeque Kook-Off