I decided to drown 6 chicken legs in some of Pop's brine last night around 8, rescued them tonight at 6:30, and stuck them in the smoker. 250 degrees until 170 IT.
I added some Italian herbs and granulated garlic to the brine to see how it would meld into the meat... Oh yeah!
Next time, I think I'll try and add some peppers to see how it goes.
I added some Italian herbs and granulated garlic to the brine to see how it would meld into the meat... Oh yeah!
Next time, I think I'll try and add some peppers to see how it goes.
