| Recipe: |
From my friend Mike (who also makes amazing ribs) who claims "My method for chicken is shamelessly stolen from the internet." I don't care where it came from, only that I get to eat it!
I use chicken quarters. At Fresh and Easy, they were 5 lbs for $5. Inexpensive and yummy. Other cuts should work out the same?
I make up a brine of about 1/3 cup of salt and 1/3 cup of brown sugar into about a gallon of water, or enough to cover the chicken. Place in submerged chicken in fridge for 4 hours.
Remove chicken from brine. I do not rinse them. Mix up 1 teaspoon of garlic powder (or garlic salt) and 1 teaspoon of lemon pepper and apply under the skin of the chicken working as far as your fingers will reach. Apply the remaining dry mix to the outside of the chicken.
Smoke for about 1-1/2 to 2 hours at 225°F (107°C / 380°K for you crazy SI people*).
The skin will be rubbery and chewy so place under broiler in oven for about 5 minutes to crisp the skin.
*While I AM a staunch advocate for SI (especially in the classroom), my Thermapen readout is in Fahrenheit. |
