George G. Hamner
1 – 23 – 2007
Thighs 6 EA
Water 16 Ounces
Salt 1 5/8 Ounces
Brown Sugar 2 ½ Ounces
Hot Sauce 2 ½ Ounces
No SmokY this Time!
Boil for 15 Minutes
In Fridgerator at 6:30 pm Overnight
and at 9:00 a.m. in Oven at 235 Degrees
Fahrenheit And Out oven at 11:00 a.m.
2 – 3 – 2007
6 EA thighs
Water 16 Oz
Salt 1 ¾ Oz
Brown Sugar 3 Oz
Hotsauce 3 Oz
12 EA thighs
Water 32 Oz
Salt 3 – 4 Oz
Brown Sugar 6 Oz
Hot Sauce 6 Oz
Add 1/8 a bottle of Tabasco
Boil 3 minutes then refrigerate Overnite.
Put a plate over top of Chicken to push
it down in the Liquid. Rinse well…
before smoking at 250 degrees Fahrenheit,
pepper generously and place on smoker rack.
Slow cook smoking no more than 250 degrees
preferably w/ soaked hickory chips put in a old
tin pie pan over an electric hot plate inserted in
barrel style smoker. Keep adding wet wood chips
as the smoke disappears. Check meat often to be
sure nothing catchs on fire. There are a few dates
dad had written down so I copied them and put them
on this page for you.
omments: GREAT!!!!! 2-3-07
Signed: Grandpa George G. Hamner