I brined & injected my chicken with Slaughter House Brine & injection then smoked on my wsm. Will be making this again soonWhen i make gumbo, which is quite often, i first brine a whole chicken the day before in my cajun spice brine. I use mesquite and apple wood in my mes for smoke. Then i make my regular chicken and andouille sausage gumbo. The smoke flavor from the chicken takes it over the top for flavor.
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