John Bowen
is One Chatty Farker
Does anyone have suggestions or a recipe for using liquid smoke in brine for chicken????
I guess that was a real newb question, but it seems that chicken IMO does not stay on the smoker long enough to get a real rich smoke flavor. This weekend I am trying some smoked salt in my brine but my experiments with that so far makes me wonder if the results will not be consistent.
I guess that was a real newb question, but it seems that chicken IMO does not stay on the smoker long enough to get a real rich smoke flavor. This weekend I am trying some smoked salt in my brine but my experiments with that so far makes me wonder if the results will not be consistent.