Simple Chicken Rub/Brine 4 Smoked boneless Chicken?
With such a thin cut, I dont want to over power the chicken, plus Im wanting to let a smoke really come through.
This will be my first smoke, once I get the Kettle in a week or two. And will be doing a garden this summer, and will have fresh, and fresh dried herbs. And wanting some feedback, on adjustments, if any, for smoking chicken?
What Ive been using for boneless chicken past few years:
Brine:
1 QT water
TBS Rosemarry
TBS Basil
.5 Cup Apple Vinegar
.5 Dark Brown Surgar
TPS Kosher Salt
1-2 Cloves or 1 TBS Garlic powder
Rub:
.5 Cup Cavender's Greek
2 TBS Old Bay, Less Sodium
1 TBS Black Peper
.5 TBS Table Salt
Smoke: ??
Lump Charcoal, Ill see what I can get local?
Apple Wood Chips?
Thoughts?
KS
With such a thin cut, I dont want to over power the chicken, plus Im wanting to let a smoke really come through.
This will be my first smoke, once I get the Kettle in a week or two. And will be doing a garden this summer, and will have fresh, and fresh dried herbs. And wanting some feedback, on adjustments, if any, for smoking chicken?
What Ive been using for boneless chicken past few years:
Brine:
1 QT water
TBS Rosemarry
TBS Basil
.5 Cup Apple Vinegar
.5 Dark Brown Surgar
TPS Kosher Salt
1-2 Cloves or 1 TBS Garlic powder
Rub:
.5 Cup Cavender's Greek
2 TBS Old Bay, Less Sodium
1 TBS Black Peper
.5 TBS Table Salt
Smoke: ??
Lump Charcoal, Ill see what I can get local?
Apple Wood Chips?
Thoughts?
KS
