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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
Thanks for looking
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732