I brined the chicken for more like 6 hours. Didn't rinse it, and liberally applied the CS spicy chicken rub under and over the skin. Big mistake. While I love really spicy food, the rub was way too spicy for my wife. She ended up rinsing the rub off her pieces. Note for next time: mix the CS spicy chicken rub with a mild rub. The wife can take a little spice, not just as much as what I put on.
I pulled the chicken at 165 degrees, foiled it, and let it sit for an hour or so while I prepared the rest of the dinner. Parts of it were a little dry, and other parts just right. Note for next time: pull at 160.
The 1 oz. of mesquite gave the chicken a really nice flavor. Both the wife and I enjoyed it a lot. Note for next time: try cherry or hickory and see what the difference is.
The ribs are smoking as I write this. 2 oz. of hickory is smoking like a stack. I set the temperature to 225 and will pull at 3 hours. I'll FTC them over to my friend's house, then finish on the grill. It should be a memorable memorial service.
quote:
Originally posted by Bododio:
What's smoking?
I'm smoking some chicken breast halves on Saturday. I'll use my simple salt, brown sugar, black peppercorns, and bay leaves brine for 4 hours, then smoke at 225 with mesquite until I get 165 internal temperature. I'll use the CS spicy chicken rub, and put it both on top and under the skin.
On Sunday I'll smoke some BB ribs to take to a memorial service. After removing the membrane, if it isn't already removed, I'll rub with the CS rib rub a couple of hours before. Then smoke at 225 for 3 hours with hickory. I'll FTC them and finish up on a gas grill at the house where the memorial service will take place. I'll bring some BBQ sauce for anyone who wants it. But for me, I'm enjoying the smoky flavors all by themselves.