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Got a new toy. I've named him Chubby

Dustinb80

#FACKCANCER
Supporting Member
18,172
187
S.W. Ohio
Fathers day was a success for my Black Chubby. Pops wanted chicken. So I obliged. Got to the folks house around 9, got set up and got the smoker running around 9:30. Started off with some pork belly burnt ends as an appetizer. They were well received by everyone.

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After those were done I prepped 12 drum sticks to go on. They too were well received. They were very juicy.

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Dad was very happy with the chicken. Great day to smoke. However, it was very fuckin hot. I stayed close to the pool to cool my balls off. I probably drank about 3-4 gallons off water through out the day.
 

CJD3

Dignitary Member
Supporting Member
14,630
201
NE Ohio
Every time this thread pops up I smile...
I’m sorry I haven’t matured beyond the point of making everything a sexual innuendo...
It’s just so hard.

Damn fine lookin chicken there!
 
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Dustinb80

#FACKCANCER
Supporting Member
18,172
187
S.W. Ohio
Thanks guys.

That rack makes it super easy to do the chicken. Take them off, dip them in sauce, hang them back up for about 15 more minutes in the smoker and its time to eat.
 
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Dustinb80

#FACKCANCER
Supporting Member
18,172
187
S.W. Ohio
Decided I was going to smoke a turkey this year. Searched quite a few places for brines and injections etc. There are a ton out there so I finally settled on a Maple Bourbon Brine.

Onion, orange, cloves, black peppercorns, bay leaves, brown sugar, bourbon, maple syrup and Himalayan pink sea salt.
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I put the turkey and the brine in an XL ziplock bag.
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Then add ice and keep cool for 24 hours. Sent the wife out for 2 small bags, she came back with 3 large bags. Women...
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Take the bird out of the brine, let it air dry for 24 hours in the fridge. Spray some butter on it and add some rub, then throw it on Black Chubby.
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Almost done. Glazed with melted butter and maple syrup for the last 30 minutes.
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The finished product. Very juicy. Smoked with Cherry wood.
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Im not a huge fan of turkey, and will only eat it around Thanksgiving. I enjoyed the process though. There wasnt much left when all was said and done.
 

bowhunter1023

Owner/Operator
Staff member
48,879
274
Appalachia
Good stuff buddy. The skin split on mine, so your presentation is much better! I also brined mine in an apple brine I make a lot, injected with creole butter, olive oil and Slap 'Yo Mama rub, hickory smoke to 125, cover with foil and roasted in the oven to 160. Finished on the counter.

I also made ham, but basically heated it up. The turkey was better believe it or not.

You're getting your $ worth from the Chubby that's for sure!