I have 2 chicken brest that are bone in & with skin (took them out of the freezer by mistake thought I was grabbing a package of thick pork chops that I had the butcher cut for me) so I think a dry brine & some Simon & Garfunkel rub. should they be smoked skin side down or up on the grill? any other suggestions welcome.
Dave
I did mine skin side up and then just before they were done seared them to get a crispy, bite through skin. If you haven't tried the 'Bama white bbq sauce for chicken I strongly recommend it. It is nothing like I expected and is tremendous. The recipe is available at the top under tested recipes and is both under the sauces and yard bird categories.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I too would put the skin up on an indirect kettle setup, and cook them hot 325+, with my personal preference for chicken being 350-380 or anywhere in between.
Ha! vindication my day is made! I shall enter the house bellowing to my wife that I learned something and one of the greats said I got it right! I may take tomorrow off now lol. And, no, I am NOT being facetious at all. AND 350-380 is a great adjustment for me, thanks for the insight!
Well this is what it turned out as, I think I used too much S&G rub also no smoke ring & I used plenty of apple wood for smoke, That said it tastes ok.
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