My daughter was in the mood for tacos, her and I both love spicy food. Saw Shooter Ricks Chicken Rub Recipe and thought I would give it a try.
First the brine. A no salt brine, just 1 cup of apple juice, 1 cup of pineapple juice and a half a cup of lime juice, left them to brine 2 hours, not a pretty pic, but hey its brine.
After the brine I patted them dry and layed on the rub. I had alot of rub leftover so definitely saving that. No oil involved at all
Now off to the smoker. I wanted to use my AMAZN smoker device but it was busy smoking some cheese, perfect night, cold Seattle weather
Smoked the breast for about 3 hours at 250 with Steven Raichlens poultry chips (I ordered these when I got the smoker, good but not worth price). Threw them on the grill for a few minutes to get some marks and off to shredding
All shredded up, now to make a fried taco.
Served with a smoked pork tamale (made about 100 last week for snacks), some good mexican sour cream and melted gouda cheese.
Yes those are grill marks on the tamale, doesn't do much for the flavor, just for eye candy when eating..
Shooter Ricks recipe had me nervous at first, the rub seemed salty when I tasted it, the end result though when smoked I could barely taste the salt, the ingredient all came together well balanced.. Going to try this as a rib rub next time..
Now to tend to the cheese........still smoking with that AMAZN