This weekend's chicken smoke

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richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
8,432
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While my chicken thighs are defrosting in the fridge, I'm preparing my brine.
Brine
1 gal. water
3/4 cup kosher salt
1/2 cup sugar
1 tablespoon Chimayo mild chile powder
1 tablespoon sweet smoked Spanish paprika
1/2 tablespoon garlic powder
1/2 tablespoon lemon peel

I plan to marinade the thighs for 1 1/2 hrs. in the fridge and then put them to smoke at 275 for 1 1/2 hrs. using mesquite wood.

I'll be taking Q Views as I go along. Wish me well...
 
Good luck with your smoke. I'll be looking for your Q-view and progress reports. Got a pork butt marinating in pineapple juice myself. It will find the smoker Friday.
 
I'm in Casa Grande..What time is dinner?
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Sounds yummy, looking forward to hearing of your success.
 
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