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Mornin',most of the folks just grill them.

Without the skin and bone,they tend to dry out easily.

A brine ,like Smokin' has posted here, is fine.

I'd think around 4 hours in cold brine and really good rinsing would be fine.

I'd cook at 225�-250� to an internal of a little less than 160�.

Put them in a ziplock bag and wrap in a towel and they'll rise to 160�.

Time will depend on the size,but I'm thinking about 45 mins.-or so.

I like a mild wood,like cherry or apple.

Hope this helps a little.
Hi Idaho Smokies!

Not sure if you are looking for a brine or a marinade. If brining, Tom is correct...4 hours max.

However, marinading overnight is OK.

Here is a classic marinade that I use on both pork and chicken. The recipe calls for pork chops but it works just fine with chicken.

As far as cooking temps and times...I always grill my chicken so not much help on timing, but you want to bring the meat temp to 160�..that is the point where the blood will run clear and the bugs are killed.


Kevi's Classic Grilled Pork Juice

1/4 cup Pineapple juice
1/2 cup Soy sauce, dark
1/3 cup Salad oil
1/2 medium Onion(s), minced
1 clove Garlic, crushed
1 tablespoon Brown sugar, dark

Whisk together all ingredients.
Marinate pork a minimum of 4 hours or over night.
Remove from marinade and boil marinade. This will kill all the bugs.
Grill or bake pork.
Baste chops with boiled marinade.

Here is another one that I have not tried yet. This is from Bigwheel over on the KCBS board.

Bigwheel's Chicken Marinade

1 bottle Kraft 7 Seas Viva Italian Drsg.
3/4 cup Brown sugar
1/2 cup Soy sauce, dark
1/4 cup Worcestershire sauce
1 tablespoon BBQ rub

Use your favorite brand of BBQ rub.
Mix all and marinate chicken for no longer than 8 hours.
This makes enough for 1 whole chicken.

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