TexasGuy
Active member
The secret is in the brine:
I whole, young chicken (more tender)
Brine:
1 gallon water
1 cup brown sugar (don't worry, most of the brine stays in the container, you won't be eating cake)
1/4 cup brown mustard
2 tbsp cayenne powder
Half of a white onion, sliced
1 garlic clove crushed
Stubbs Chicken Rub if you can't find it locally order online
1) Let the thawed chicken sit in the brine overnight, buy the chicken fresh if you can
2) If you have room for the sugar, inject the chicken with the leftover brine
3) Start your smoker and pat the chicken down with Stubbs, let it sit at room temp while the smoker heats up. I like oak wood personally, clean but smokey
4) Smoke chicken between 225 and 250 until internal temp of 165 (usually 3-4 hours)
Simple but delicious and nutritious. And something about grilling/bbq-ing compliments heavy deadlifts really well.
I whole, young chicken (more tender)
Brine:
1 gallon water
1 cup brown sugar (don't worry, most of the brine stays in the container, you won't be eating cake)
1/4 cup brown mustard
2 tbsp cayenne powder
Half of a white onion, sliced
1 garlic clove crushed
Stubbs Chicken Rub if you can't find it locally order online
1) Let the thawed chicken sit in the brine overnight, buy the chicken fresh if you can
2) If you have room for the sugar, inject the chicken with the leftover brine
3) Start your smoker and pat the chicken down with Stubbs, let it sit at room temp while the smoker heats up. I like oak wood personally, clean but smokey
4) Smoke chicken between 225 and 250 until internal temp of 165 (usually 3-4 hours)
Simple but delicious and nutritious. And something about grilling/bbq-ing compliments heavy deadlifts really well.