Dinner tonight was pretty good.
Took my homemade deer breakfast sausage and mixed it with a pound of straight ground deer. eggs, garlic, onion, worchesterdhire, italian bread crumbs and mixed it all up. Stuffed with my homemade smoked pepperjack cheese. Half were covered in bbq sauce. Smoked it at 175 for an hour then 225 to finish it off to an internal temp of 155.
The chicken was brined for 24 hours in water, salt, sugar and my rub.
Rubbed with my rub and placed on the smoker. Smoked at 300 till 160 internal temp. perfect.
