- Jul 31, 2011
- 33
- 10
I decided the second thing I wanted to make on my BGE was smoked chicken. Saturday afternoon I put the chicken in a brine made of water, salt, sugar, soy sauce, olive oil, tarragon, thyme, rosemary, and black pepper.
This morning I pulled the chicken out of the brine and used a store bought rub on the chicken. I wrapped it and put it in the refrigerator for several hours before I unwrapped it and inserted the remote thermometer.
I smoked the chicken at about 275 to 285 using cherry wood until the internal breast temperature reached 170 before I pulled it off the BGE.
I served the chicken with cottage cheese and frozen corn.
The rub was a little salty for me, but the chicken was nice and moist with a good level of smoke.
This morning I pulled the chicken out of the brine and used a store bought rub on the chicken. I wrapped it and put it in the refrigerator for several hours before I unwrapped it and inserted the remote thermometer.
I smoked the chicken at about 275 to 285 using cherry wood until the internal breast temperature reached 170 before I pulled it off the BGE.
I served the chicken with cottage cheese and frozen corn.
The rub was a little salty for me, but the chicken was nice and moist with a good level of smoke.
