Smokin-It User Forum!
Recipes => Poultry => Topic started by: lcdearman on April 21, 2022, 01:09:40 PM
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I decided to do a little twist and combined dill pickle juice with juice from a jar of pickled jalapeños. I went about 50/50 with it. I let them sit in the brine in the fridge overnight, then seasoned with Southside Market rub. Smoked with 1.4oz of maple. Set the Auber to 150* for 30 minutes, then 235* until the chicken hit an IT of 175*. It took a total of 2.5 hours. I attempted to crisp the skin on a very hot grill, but I overdid it and turned it into chicken chicharrones instead. The skin kinda broke and fell off on the bite, so I just ate it like potato chips. The chicken was really good and juicy. I will do this again for sure.
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Sounds great! Thanks for sharing.
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They look good. Thanks!
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Love the idea here!
Even taking it a bit further for fried chicken! Not that I ever make fried chicken but thanks for sharing this. Will have to give this a try soon.
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The Chick-fil-A of smoking. Pickle juice sure works for them so it is bound to be good! 😋👍
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The Chick-fil-A of smoking. Pickle juice sure works for them so it is bound to be good! 😋👍
Do they use pickle juice? Ir are you just referring to that pickle they include? This is interesting but dang it, I just threw out a quart of dill pickle juice today, and then cooked chicken thighs doh!
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Dave, they do use pickle juice. Oops 🤪 I’m going to try it next week. This weekend will be Dino ribs 🦖. Can’t wait. 👍