Originally Posted by CHEF LUIGI
awesome, good luck, eager to hear how it all turns out, have a great week-end.
Chicken turned out great! Had a very nice taste, a lighter smoke flavor from the apple wood. (Normally use mesquite here in Texas but I think it can be a bit overpowering at times). It was tender as could be, and was probably the juiciest chicken I have ever cooked. I think the brine was the main reason for this. I do 3 or 4 local competitions in the summer and bbq chicken is one of the categories. Ive got this brining technique written down and will do exactly what I did this weekend come competition time. It was great, thanks again. If you have any opinions on rubs for the chicken, let me know. I kept it pretty simple with some salt, pepper, garlic and a little brown sugar.