A Little Light Smoking Action on the Pellet Smoker Today

Nothing fancy today...just chicken, bacon-wrapped pork tenderloin and two different sausages. Side was a simple Richard's rice dressing and gahlic bread.

Started off with a whole chicken plus a pack of legs. Injected all of it with a little chicken broth + the rub. Rub is included in pic....




Whole chicken was quartered then (I think) about 6 legs. Injected and rubbed the pork tenderloin. Rub is included in pic...



Wrapped it in bacon because why not....



Smoker at 250 with oak pellets...



Pulled the chicken at about 160 internal on the white meat to prepare it for the finishing.



Finsihed product....



Looking back now I realized that I didn't get a pic of the chicken after tasting but beautiful bite-through skin, hint of smoke and very tender. I did capture the pork tenderloin. Pulled it at 140 internal. Sauced it then back on the pit until internal was 145.



Melt-in-your-mouth juicy with a touch of bbq sauce (Big Mike's Sweet Heat). Great day with family, friends and adult beverages.



eta: forgot to add the two sausages I smoked (400 degrees). On the left is Country Pride Jalapeno and Green Onion. On the right is Big Mike's Jalapeno and cheddar.



Country Pride wins in the taste taste for me. Big Mike's was very good but the CP seemed to have a fuller bodied flavor.