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Smoker


Brine: downsize from this depending on amount of chicken
1 Gallon water
3/4 cup kosher salt
1/4 cup sugar (brown)
2 TBSP parika
1 TBSP black papper

Add the salt and sugar to the water and dissolve, add remaining brine ingredients.

Add chicken and store in fridge 2-4 hours.

Rinse, pat dry apply seasoning of your choice (wild willy). Smoke 2-4 hours at 230 or lower, temperature will be 160.

Make a mix of dark beer and BBQ sauce and quickly grill.

Unrated