| Moderated by: Vargr, shadowcat-x, boojum | ||
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Vargr Vargr 
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"Traditional" BBQ Chicken (Sweet "KC" style) 3-4 (or more) pounds chicken breasts & thighs (can use boneless, or boneless & skinless if desired) Brine 4 Qts water 1 C salt 1 C sugar Large zip-top bag(s). Dissolve sugar and salt in the water. Split the chicken between the bags, if necessary (a 2 Gal bag should hold all). Fill the bags with the brine solution and close, pushing out as much air as possible. Refrigerate at least 12 hours, turning bags occasionally. Try to make sure all the chicken stays submerged in the brine. Remove chicken and pat dry. Dispose of brine. Season Coating: 2 T Oregano 2 T Onion Powder 6T Garlic granulated 2 T Mustard powder 1/2 C Brown Sugar (or more) 1 T Salt 2 T Black pepper 1 T Chili powder 1 teaspoon cayenne pepper (optional) Mix the spices thoroughly and coat the chicken generously with them SMOKE in your smoker according to the smoker's directions, until the chicken is nearly done. About 1/2 hour or longer from finish, remove the water bath from the smoker and mop the chicken generously with sweet BBQ sauce (Honey'd if possible) such as KC Masterpiece. Try not to rub off the spices. Re-apply every 15 minutes or so. You want to sauce to thicken and build up a little (which is why we removed the water - the steam "rinses" the sauce and keeps it very moist). Alternately, you can remove the chicken to a warm gas grill and do this mopping step there. Last edited on Tue Jul 14th, 2009 04:30 pm by Vargr |
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