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Smoked Brined Chicken Thighs and Leg's

Ross in VenturaRoss in Ventura Posts: 7,140
edited September 2012 in EggHead Forum







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/opencar...&product_id=52

Recipe:http://www.finecooking.com/recipes/c...ea-ragout.aspx

Thanks for looking
Ross
__________________
My Blog:http://grillingandsmoking.blogspot.com/
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

Comments

  • MickeyMickey Posts: 17,539
    Ross the only thing I can see wrong is you need to trade up for the faster "Orange" Thermapen. :-h Very nice cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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