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Well. I tried a mustard, honey, mayonnaise, ground bacon dip on some chicken thighs tonight.

Brined them for 2.5 hrs in Smokin's Brine #3, rinsed, cold into a cold smoker set at 300*, 3.5 oz alder. At 150* internal I removed them, let them rest for 2 minutes, dipped them in the honey mustard sauce, and back into the hot smoker till they hit 180*.

Absolutely delicious. They were a beautiful golden brown, and while the skins weren't crisp, they weren't rubbery either. Pretty good. Best tasting and best looking chicken I've had yet. I think the higher temp helped.

Here's the recipe I used:

Copycat Outback Honey Mustard Dressing Recipe

This is dead on exactly the honey mustard from Outback.

1 1/2 cups mayonnaise
1/4 cup Grey Poupon mustard (no substitute)
1/2 cup honey

-Stir together all ingredients in a small bowl until smooth.
-Cover and refrigerate for 1 hour before serving.

To it I added 1/2 cup of ground bacon (from a precooked package ground in coffee grinder) and threw in some peppercorns. Also, cut the mayo some and increased the mustard and honey a bit.
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Sounds great.

Question, why only 2.5 in the brine. Dark meat (for me) takes longer for the brine to take. I'd be interested if you do this again, double the time on some of the thighs and tell me if it did/did not make a difference.
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