Candy's finger lickin' smokin' chicken!
The chicken pieces I use for this are legs and thighs still attached (these came from my own chickens) but yours don't have to be attached!
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- pieces of chicken bone in (legs, thighs)
- soy sauce
- beef broth
- tabasco sauce
- 1 medium
- diced onion
- diced garlic cloves
1Dice 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.
4Use 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!**