I started thawing 4 chickens a few days ago, figuring I'd have a plan by this weekend. Nope.
Thankfully, I got a few tips from Disco (Preacher Man, I'm making pulled chicken tacos your way next time around). I combined the glaze and dipping sauce from his Cambodia Chicken with his Piri Piri seasoning, and used his rub from Koss Sauce Chicken with a different brand sauce (tho I did look for Koss). Everything brined for 6 hours, glazed and sauced respectively, and then onto the smoker @ 350* skin side down for 25 minutes. Flipped them and plan to smoke them to 160* using pecan wood for the first time. IT at 138 in the breast this very second. Updates very soon!
That's the not-Koss Sauce and rub on the left, and Piri piri with garlic-paprika glaze on the right.
Thankfully, I got a few tips from Disco (Preacher Man, I'm making pulled chicken tacos your way next time around). I combined the glaze and dipping sauce from his Cambodia Chicken with his Piri Piri seasoning, and used his rub from Koss Sauce Chicken with a different brand sauce (tho I did look for Koss). Everything brined for 6 hours, glazed and sauced respectively, and then onto the smoker @ 350* skin side down for 25 minutes. Flipped them and plan to smoke them to 160* using pecan wood for the first time. IT at 138 in the breast this very second. Updates very soon!
That's the not-Koss Sauce and rub on the left, and Piri piri with garlic-paprika glaze on the right.
