Hey guys. Just sharing my first smoke on my Bradley. Doing a couple of chickens for Easter fest. Last night I soaked in a brine and now have them drying in the fridge until tomorrow. Later tonight I am going to apply a dry rub.
Brine:
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C ACV
1-11/2Gal Cold Water to cover Chix
Rub:
3 tsp. kosher salt
3 tsp. smoked paprika
3 tsp. black pepper
3 tsp. red pepper flakes
3 tsp. garlic salt
3 tsp. dried thyme
3 tsp. dried oregano
3 tsp. onion powder
3 tsp. ground coffee
1 1/2 tsp. cayenne pepper
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Brine:
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C ACV
1-11/2Gal Cold Water to cover Chix
Rub:
3 tsp. kosher salt
3 tsp. smoked paprika
3 tsp. black pepper
3 tsp. red pepper flakes
3 tsp. garlic salt
3 tsp. dried thyme
3 tsp. dried oregano
3 tsp. onion powder
3 tsp. ground coffee
1 1/2 tsp. cayenne pepper
Sent from my SM-G900V using Tapatalk