Parted out a chicken today because the wife likes breast meat and I like thighs. Four hours in a basic brine of 1qt water, 1/4 cup kosher salt, 1/4 cup brown sugar, 2tsp black pepper and five crushed cloves of garlic.
After four hours, dried the pieces, rubbed with olive oil and into the smoker on apple and hickory at 230-250. Two hour and 20 minute smoke to an internal temp of 160. Reverse sear of about 30 seconds shrunk the skin like plastic wrap on a hot skillet.
Money shot. Wife's plate followed by mine.
After four hours, dried the pieces, rubbed with olive oil and into the smoker on apple and hickory at 230-250. Two hour and 20 minute smoke to an internal temp of 160. Reverse sear of about 30 seconds shrunk the skin like plastic wrap on a hot skillet.
Money shot. Wife's plate followed by mine.
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