That Good Chicken

[jcglenn1009]

For the longest time I couldn’t smoke chickens. They were over cooked dry and the skin was a nice rubbery mess. Over the past couple of months I have started brining my chicken thighs and removing the skin. My five year old who can be my harshest critic has deemed this “that good chicken.” It is super juicy and by removing the skin the top of the chicken gets dark and I wouldn’t say tough because it is the best part but it has a different texture then the inside pieces. I have been sticking to salt and pepper so far and it has been amazing. Going to try out some other rubs and seasoning this week.

 

[hardcookin]

I smoke a lot of chicken. Are you just using a simple brine?

 

[gmc2003]

Looks really good from my screen.

Point for sure
Chris

 

[jcglenn1009]

I smoke a lot of chicken. Are you just using a simple brine?

I have used two recently. First one is just a simple 1 gallon of water to 1 cup of kosher salt. I have also used https://www.smoking-meat.com/june-11-2015-beer-brined-smoked-chicken. For the beer brine I used a light beer and couldn't tell much of a difference. Yes I know light beer is basically water.