Smoked Brined Chicken Thighs and Leg's

[Ross in Ventura]

Into the brine for 5-hrs. in the fridge

On the grill @350* with Avacodo wood for smoke

Pulled @ 165* internal

Served with carrot, fingerling potato, and pea ragout.The brined chicken was moist and very tasty I did not use any seasoning just the brine. this was another wonderful meal and do it again and again

Brine:http://www.madhunkymeats.com/opencart/upload/index.php?route=product/product&path=36&product_id=52

Recipe:http://www.finecooking.com/recipes/carrot-fingerling-potato-pea-ragout.aspx

Thanks for looking
Ross

 

[Shadowdog500]

Looks great!!

Plus 1 on not putting anything on the bird after the brine.

Chris

 

[Phubar]

Yummm Bossz!

 

[criffaaa1]

great looking plate.

 

[zakdk]

......yummmmmmmmi

 

[gotsmoke]

That chicken looks AMAAAAZING!

 

[Teamfour]

Yummy!

 

[bluetang]

Mmmm! Suddenly I want chicken for dinner:clap2:

 

[code3rrt]

Great cook, looks realllllllll good, thanks for sharing.