Brined in 1/2 cup salt and 3/4 brown sugar.
Two seasoned with seasoned salt the other two Tony Chacheres Creole Seasoning
Near it of 160 time to move to the grill for some coloring.
All done and resting.
Plated with some mac and cheese.
This was my fist time brining chicken and after tasting how moist and tender the chicken was I will never cook unbrined chicken again.
This smoking thing is addicting cant wait to do my next one.
Smoked with apple and pecan wood chunks.