gregbooras
Moderator
Ingredients
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard
Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T sea salt
½ cup brown sugar
Use a water pan!
Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.
Remove chicken from the refrigerator place in smoker on the second rack slot from the top. Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.
I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard
Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T sea salt
½ cup brown sugar
Use a water pan!
Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.
Remove chicken from the refrigerator place in smoker on the second rack slot from the top. Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.
I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.
