Chicken parts tossed into a bag of brine for about an hour. Some garlic powder, salt and pepper. Then it it with some hot poultry rub right before I put it on. At the end, I brushed it down with some pineapple bourbon concoction. Turns out it didn't add a lot to the mix other than some sweet to tone down the hot. BGE with a mix of hickory and pecan chunks. Oak lump. Pulled it off at 165F. My best smoked chicken so far. Skin was pulled and trashed and I sliced up. My wife is an honest critic and she ate more than usual and pronounced it excellent. I was testing out some new probes and I've already had my balls busted a bit from friends. I do like my toys.
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