In honor of Ron P, I smoked two trays of chicken thighs this evening marinated in Ron's infamous Mr. Yoshidas (Original Gourmet). This was my first taste of Ron's favorite marinade and the end product was fall off the bone tender yielding a fabulous flavor! Absolutely delicious...
I typically brine all poultry for approx. 10 hours, however this was a spontaneous decision. After cleaning the poultry (w/ both bone/skin and skinless/boneless varieties), I placed all remnants into a 2 gallon ziplock baggie half full of Yoshidas. I agitated the bag and contents for approx. 5 min. and then allowed to rest for approx. 1 hour. I then placed all poultry on two large trays and covered in Course Ground Black Pepper.
I smoked the bird w/ a combination of Pecan and Hickory @ 225 degress until reaching 167 degrees internally of the thickest selection available. I rebasted w/ Yoshidas, using a syringe, approx. 3 times during the smoke and spritzed w/ Apple Juice approx. 5 times . The duration of the smoke was 2 and 3/4 hours.
I typically brine all poultry for approx. 10 hours, however this was a spontaneous decision. After cleaning the poultry (w/ both bone/skin and skinless/boneless varieties), I placed all remnants into a 2 gallon ziplock baggie half full of Yoshidas. I agitated the bag and contents for approx. 5 min. and then allowed to rest for approx. 1 hour. I then placed all poultry on two large trays and covered in Course Ground Black Pepper.
I smoked the bird w/ a combination of Pecan and Hickory @ 225 degress until reaching 167 degrees internally of the thickest selection available. I rebasted w/ Yoshidas, using a syringe, approx. 3 times during the smoke and spritzed w/ Apple Juice approx. 5 times . The duration of the smoke was 2 and 3/4 hours.
