Brined and Smoked Chicken Thighs


Ingrèdiènts:

  • 5.5 lb. Bonè In & Skin On Chickèn Thighs;
  • 1/2 a bottlè of Dry Whitè Winè;
  • 4 cups Watèr (if it doèsn’t fully submèrgè thè chickèn add morè);
  • 1 cup Koshèr Salt;
  • 1 cup Poultry Rub (usè morè if nèèdèd to coat thè chickèn).

Instructions:

  1. In a dèèp buckèt or pot add winè, watèr, and koshèr salt. Mix throughly till salt dissolvès;
  2. Add chickèn thighs to thè brinè. Covèr and placè in thè fridgè for 5 hours;
  3. Rèmovè chickèn from brinè and pat dry with a papèr towèl;
  4. Rub chickèn throughly in thè poultry brinè or your own favoritè rub.
  5. Placè chickèn in a smokèr or barbècuè and cook low and slow at 275°f;
  6. etc
  7. etc


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