candi's finger lickin' smokin' chicken!

How To Make candi's finger lickin' smokin' chicken!

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  1

  Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier! place chicken in deep enough pan to cover in brine. cover with all brine ingredients. cover and refrigerate for 24 hours.
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  2

  remove chicken from brine and rinse. The pieces will be darker because of the brine.
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  3

  These directions are for charcoal/wood smoke, I do not use propane. spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
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  4

  Use the brine in the smoker to mop/brush chicken with every 15-20 minutes. Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes. take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!) **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**
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