Smoked Chicken
Joe Carroll | Nick Fauchald | Feeding the Fire | Artisan, 2015
Barbecue chicken is so common that we often overlook it. But when done well, it’s one of my very favorites, and it’s also one of the most forgiving meats to smoke. This smoked chicken recipe is based on the chicken I made at my first (and last) attempt at competition barbecue at Memphis in May. I simply took our house dry rub and turned it into a brine. You can make this...
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