GREAT price.. wish we had some of the prices you folks on the forum talk about here in the greater San Francisco area.. heck, Costco isn't even close.
Anyhow, I love breasts and thighs..
and do them a lot. In fact we just finished the last batch tonight.
There is discussion here about 'to brine or not to brine'.. This last batch, which included a few bone-in breasts.. were brined and they were by far better than anythiing I've done in the past.
I did a basic brine (See Smokin's Brining 101) but added a bit of apple juice and apple vinegar to add a bit more complexity to the brine.
I've been using, basically, two "rubs" for my chicken.. McCormick's Poultry Seasoning and/or Pappy's Seasoning.. It's simple and I like the results of both. In fact, I use Pappy's for pork, beef and poultry. Will also try it on fish sooner or later. I've not gotten into the custom (home brewed) rubs because I have really enjoyed what I'm using.
After rinsing the bird parts from the brine.. I pat dry with towels and sprinkle on McCormicks and/or Pappy's and put on the racks.. this is with the skin on. I smoke with either a mixture of Apple and Hickory or may add some Alder.. I'll probably be saving the Alder for Salmon later tho. I've been smoking at 225� for anywhere from 3-4 hrs depending on the "When it's Done-It's Done" philosophy. I really insert a remote thermometer and pull at 175� and let it sit a few minutes before plunging in.. mmmmmm mmmmm good.
Give it a try.. it's great. If you do whole birds.. consider saving the carcasses of the smoked birds and use for chicken/turkey soup.. it's awesome.
Bill
