7-hr. Brined Chicken

Ross in Ventura

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I brined this chicken for 7-hrs. in the fridge
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On the grill @350*- 400* indirect for approx 90-min. with avocado wood for smoke
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45-min. into the cook taking on the smoke
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Pulled @ 165* internal and let rest for 10-min.
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Served with Jackie's mashed potatoes and asparagus. We loved the chicken is so moist and tender full of flavor

Brine:http://www.madhunkymeats.com/

Thanks for looking
Ross
 
Last edited:
Hi, I was interested in you using avocado wood, how does this compare in flavour to using something like apple?
 
Ross thanks for the post, everything looks delicious! I have a packet of Rich's brine, have wanted to give it a try. Thanks for inspiring me!
 
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