Might be too complicated for a crowd, my favorite is dry brined chicken thighs, rubbed with AP rub after. Smoked 350-375 F for about 45 min to internal 180ish, then dunked in wet sauce and put back on for a five minute sauce set. Might not be possible for a lot of people, though.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
jjdbike you are correct and I should have mentioned that I grind my own AP rub, so I have the choice of leaving the salt out. And by wet sauce I mean any one of the hundreds of sauces available via retail from Sweet Baby Rays to Blues Hog.
Hello DavidNorcross and Hulagn1971 I see several people advocating for Clucker Dust, after dry brineing. Even though cluck dust is low salt, it's not no salt.
I am still concerned about over salting. I'm cautious because I've over salted due to dry / wet brining and rubbing w/ rub w/ salt.
Could one simply dry brine w/ the Clucker Dust? Also, how hot is it? Is it too hot for people sensitive to spice?
Hey barelfly and friends, I'm considering two options, doing a combo of skinless boneless breasts & bone in skin on thighs, OR, doing a couple whole birds w/ skin & bone, pulling and serving Kinds Hawaiian sliders w/ pickled red onions and a choice of mustard sauce or white sauce.
I use a half cup of kosher salt and the same amount of white sugar. The wife has a big Tupperware bowl that will hold one chicken and about a gallon of water. If you use more water add more salt and sugar. It goes in the garage fridge then until the next day.
I spatchcock and dry brine our chickens. Let it dry brine for at least 18 hours. Depending on my mood I put it on the cooker at 350 (indirect) until it's done and then give a quick sear of the skin over direct heat to crisp it up. Other times I will give the dry brined chicken a quick spray of duck fat then add another rub to it and cook it until it's done. In this case I will spray a bit more duck fat then over direct heat crisp up the skin.
I am probably the outlier here. I don’t always brine chicken, and I don’t always cook it hot and fast. I do always spatchcock my whole birds these days. If I am doing the chicken on the pellet grill (which I mostly do with whole chickens), I use a commercial rub like Kosmos Q Dirty Bird or one of my new favorites, Chicken #%it, and apply it a couple hours before cooking the bird. I put the bird on the pellet grill when I fire it up to get that extra burst of start up smoke and cook it at 250 in pro mode so the temp swings between ~225 and 275. I sacrifice the crisp skin to keep the breasts moist. I do this every few weeks and use the chicken in different dishes all week.
On the other hand, I cook thighs and wings hot on the kettle using the vortex. I dry brine overnight for these cooks when I plan ahead - in other words, rarely lol. But I consider this grilling chicken, not smoking it. OK, I know, kind of anal
Thanks so much everyone. Excellent suggestions here. bbqLuv, I'm a fan of Mad Scientist & those whole birds look absolutely wonderful. I'm leaning towards spatchcocking them for after more even cooking, and for ease of serving. I do worry they mayday out more, but I am willing to risk it.
I think I'm going to do them three ways, Alabama white sauce, Nashville Hot, and just dry rub w/ sauce available on the side. That, along w/ choice of parts, should please most.
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