Ok, so anxious to try out the new smoker, (Masterbuilt electric), this total newbie decided on some chicken parts. Thighs, legs, wings. Brined them in a simple brine for about 6 hours. (Water, kosher salt, brown sugar, a little soy sauce, and some cracked peppercorns). Then out of the brine, I gave them a light brushing of olive oil, then a basic "Montreal" style rub that I often use when grilling chicken breasts. Put 'em in the smoker for about 3 hours at 250, with hickory smoke. Oh. My. Gosh. I consider myself a decent cook. But THESE may have been among the best things I've ever made. Even my finicky eaters gobbled 'em up. Meat was tender, juicy, fall off the bone, and OH so tasty. The skin was crispier than I was expecting, which is a good thing. And such a pretty brown. The only question I have is WHY did I wait so long to get started smoking??
Next up: Ribs!!!
Next up: Ribs!!!
