Hi again guys and dolls.
Cruised around a bit here , found some stuff about brining , smoking (of course) so I gave it a try.
Meat = bone-in chicken legs with skin and skinless breasts.
Brine : water , 2 spoons salt and 2 light brown sugar , a lump of garlic , black pepper , lemon grass , 1 carrot , (boiled the brine) , over night brining in fridge.
Smoking in the Weber with mesquite chips , 2 hours and 3 rum-cokes later :
Rapped them in alu foil , add apple juice , some of the rum and a bit Cajun herbs : 1 hour by 130 degrees C.
Resting for a couple of hours and then short time grilling :
On the plate with oven-potato :
Veggies (forgot picture) : som tam = Thai spicy papaya salad.
My first time and the misses said "aroi mak" !
So , mission accomplished...
Thank you forum !