Brine:
- 4 cups cold water
- 1/4 cup salt
- 1/4 cup brown sugar
- 2 Tbsp BGE Cayenne pepper sauce (or your favorite hot sauce)
Add the water to a pitcher, add the salt and stir until dissolved. Then add the brown sugar and hot sauce and stir until well combined. Rinse the chicken and add to the ziploc bag, then pour in the brine. Let sit in the refrigerator for 3-4 hours.
Preheat your smoker to 225-235°. While the smoker is getting up to temp, prepare the chicken. Remove from the brine, rinse well and place in a large bowl. Drizzle a little olive oil and toss to coat the chicken thoroughly. Add your favorite rub (about 1/2 cup) and toss. I used BGE Savory Pecan. Place the chicken in a smoking basket for ease of use.
Smoke the chicken on full smoke (I used mesquite) for 90 min. I set a foil pan under the chicken during this time to catch the juices. After 90 minutes, I took the foil pan, added about a cup of chicken broth and put the chicken in, Then I sealed it up with foil and put it back in the smoker for another 90 minutes until the chicken reached 170°. Remove from the smoker and let sit for 5-10 minutes, then remove from the foil and shred. Add the chicken to a bowl and add just enough of your favorite BBQ sauce to keep it moist. Again, you want the chicken moist, but not swimming in sauce. I used BGE Bold & Tangy Carolina sytle sauce.
Serve on slider buns with coleslaw. Remember, you can usually find the Big Green Egg (BGE) rubs and sauces at your BGE dealer, like Kimps Ace Hardware.
Check out the selection of BGE’s and accessories with my friends at
Kimps Ace Hardware is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Big Green Egg smoker for the use of this blog.
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