Candi'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!
How to Make Candi's finger lickin' smokin' chicken!
- 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.
- 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!**