Finally decided to smoke some chicken, never have, made plenty of beer can chicken on the grill, but never in the smoker.
Made an equilibrium brine of 1.5%
An equilibrium brine is the meat minus the bone (50% for wings) plus the water times the percent of salt desired.
2092 grams Chicken Wings
2092 grams Water
3138 grams Water plus boneless meat
3138 x 0.015 = 47 grams salt
And I did half sugar 23 grams
I brined for 24 hours, probably could have used 48, but I didn’t plan ahead
I tossed the raw wings in a bowl with a little olive oil and some “Pit Boss” Mango Magic
I smoked using peach wood 🍑 I just got today form Fruita, I ordered the apple, cherry, peach combo.
at 140F for 30 min, and 220 for approx 2.5 hours
Pretty good, made them with the intent of cooling over night and heating tomorrow at my parents house.
