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plonqI took the day off work yesterday (sanity break) and decided to use the time to try smoking something other than cheese. I brined the chicken with a bit of dijon and bourbon - though I have subsequently been informed that there is no point in adding flavours to the brine since they do not transfer to the meat, so in future I will just stick to salt water.
While it was brining I assembled a needlessly complicated rub for which I found the recipe on the web. Finally I put it in the smoker at ~225F for about 3 hours and this is the result.
While it was brining I assembled a needlessly complicated rub for which I found the recipe on the web. Finally I put it in the smoker at ~225F for about 3 hours and this is the result.
