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Discussion in 'Poultry' started by dannylang, Nov 28, 2014.
jeffs texas rub makes everything good...cooked on day after thanksgiving 11/28/14
It looks tasty! tell us more about how you did it.
i hardly ever brine chicken, i just inject it with tony chacheres creole butter sauce, then i put jeff texas rub on it. smoked @ 225 degrees until internal temp reached 165, about 3-3 1/2 hours. great tasting, i believe you could put jeffs rub on a piece of cardboard and it would be good, THANKS JEFF.