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Off The Water
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Weber Smokey Mountain cooker back in business
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<blockquote data-quote="karloutdoors" data-source="post: 327525" data-attributes="member: 8024"><p>Smoked pulled chicken is also a must try.</p><p></p><p>Brine: Mix 1 gallon water, 1 cup non iodized (canning or kosher) salt, 1 cup brown sugar, 1/4 cup Louisiana Hot sauce. Stir until all sugar and salt is dissolved. </p><p>In a nonreactive dish/bowl/pot, add up to 2 whole or portioned chickens and allow to brine for 3-4 hours. </p><p>Rinse thoroughly and pat dry. </p><p>Apply your favorite dry bbq rub all over chickens/pieces making sure you get under the skin where ever possible.</p><p>Use apple juice/cider in smoker's liquid pan. </p><p>Apple wood works great with chicken. I soak my chips in the apple cider first.</p><p>Smoke over med heat for approx 1.5 to 2.0 hrs until 160 internal temp. </p><p>Remove and allow to cool for 10 min. </p><p>Use two forks to pull/shred chicken pieces for sandwiches. </p><p>If portioned, pieces can then be brushed with your favorite bbq sauce and grilled lightly for caramelization, use caution not to burn bbq sauce. Remember the chicken is already fully cooked at this point. </p><p>Dont over cook it once you sauce it. </p><p></p><p>Add your favorite bbq sauce if you wish but too much and you'll lose the smoke flavor. try without sauce first.</p></blockquote><p></p>
[QUOTE="karloutdoors, post: 327525, member: 8024"] Smoked pulled chicken is also a must try. Brine: Mix 1 gallon water, 1 cup non iodized (canning or kosher) salt, 1 cup brown sugar, 1/4 cup Louisiana Hot sauce. Stir until all sugar and salt is dissolved. In a nonreactive dish/bowl/pot, add up to 2 whole or portioned chickens and allow to brine for 3-4 hours. Rinse thoroughly and pat dry. Apply your favorite dry bbq rub all over chickens/pieces making sure you get under the skin where ever possible. Use apple juice/cider in smoker's liquid pan. Apple wood works great with chicken. I soak my chips in the apple cider first. Smoke over med heat for approx 1.5 to 2.0 hrs until 160 internal temp. Remove and allow to cool for 10 min. Use two forks to pull/shred chicken pieces for sandwiches. If portioned, pieces can then be brushed with your favorite bbq sauce and grilled lightly for caramelization, use caution not to burn bbq sauce. Remember the chicken is already fully cooked at this point. Dont over cook it once you sauce it. Add your favorite bbq sauce if you wish but too much and you'll lose the smoke flavor. try without sauce first. [/QUOTE]
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Weber Smokey Mountain cooker back in business
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