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Old 12-09-2012, 11:55 PM   #1
Ross in Ventura
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Default 7-hr. Brined Chicken




I brined this chicken for 7-hrs. in the fridge



On the grill @350*- 400* indirect for approx 90-min. with avocado wood for smoke

45-min. into the cook taking on the smoke



Pulled @ 165* internal and let rest for 10-min.





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
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Last edited by Ross in Ventura; 12-10-2012 at 12:14 AM..
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Old 12-10-2012, 12:10 AM   #2
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Good job did you cook direct or with a plate setter?
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Old 12-10-2012, 12:15 AM   #3
Ross in Ventura
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Indirect Thank You

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Old 12-10-2012, 12:55 AM   #4
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Looks like some gooood chicken there Ross, good work! Taters ans asparagus don't look to shabby either.
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Old 12-10-2012, 02:22 AM   #5
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Nice tan on that chick Bossz!
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Old 12-10-2012, 02:33 AM   #6
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I've been on a smoked chicken kick lately and that looks great. Makes me want to smoke some tomorrow.
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Old 12-10-2012, 05:05 AM   #7
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That looks great. ......
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Old 12-10-2012, 05:27 AM   #8
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Hi, I was interested in you using avocado wood, how does this compare in flavour to using something like apple?
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Old 12-10-2012, 07:49 AM   #9
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Quote:
Originally Posted by mrcoffee View Post
Hi, I was interested in you using avocado wood, how does this compare in flavor to using something like apple?
It has a wonderful not to heavy flavor

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Old 12-10-2012, 07:53 AM   #10
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Ross that looks excellent Thank You
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Old 12-10-2012, 08:03 AM   #11
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Looks great! Thanks for the idea of cooking without the grate, so simple but never thought of it myself.
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Old 12-10-2012, 08:04 AM   #12
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Fine, fine, fine!
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Old 12-10-2012, 08:34 AM   #13
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Fine looking yard bird!
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Old 12-10-2012, 09:31 AM   #14
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Great looking chicken Ross!
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Old 12-10-2012, 09:41 AM   #15
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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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