gregbooras
Moderator
The chicken turned out super juicy!
Meat:
1 6 lbs. Spatchcocked Chicken (Smoke time about 3 hours.)
Brine Ingredients:
128 oz. water
160 grams sea salt
½ cup brown sugar
1 T onion powder
1 T garlic powder
½ cup Moore’s Teriyaki Marinade
Wood: 2 oz. Kiawe
Brine: In a sauce pan over medium heat stir 32 oz. of water, salt, sugar, onion powder, garlic powder and Moore’s marinade until dissolved.
Add the mixture to the brining bucket and then add an additional 96 oz. of water. Place in refrigerator overnight to cool.
Brine the chicken for 4 hours, remove from brine and rinse, pat dry. Next rub chicken with mustard and coat with BBQ seasoning. Place in the refrigerator until time to smoke.
Directions: Place chicken on the second rack from the top and set smoker to 235 degrees. Smoke until temp reaches 165 degrees, remove from smoker allow to rest for 10-15 minutes covered.
Greg
Meat:
1 6 lbs. Spatchcocked Chicken (Smoke time about 3 hours.)
Brine Ingredients:
128 oz. water
160 grams sea salt
½ cup brown sugar
1 T onion powder
1 T garlic powder
½ cup Moore’s Teriyaki Marinade
Wood: 2 oz. Kiawe
Brine: In a sauce pan over medium heat stir 32 oz. of water, salt, sugar, onion powder, garlic powder and Moore’s marinade until dissolved.
Add the mixture to the brining bucket and then add an additional 96 oz. of water. Place in refrigerator overnight to cool.
Brine the chicken for 4 hours, remove from brine and rinse, pat dry. Next rub chicken with mustard and coat with BBQ seasoning. Place in the refrigerator until time to smoke.
Directions: Place chicken on the second rack from the top and set smoker to 235 degrees. Smoke until temp reaches 165 degrees, remove from smoker allow to rest for 10-15 minutes covered.
Greg
