Made some nachos tonight from one of Jeff’s Recipes. It was a crowd pleaser. Brined two chicken breast in a quart of buttermilk and 1/4 cup kosher
covered in Jeff’s Rubbed and submersed for an 1:15
when done with the brine I washed and dried and reapplied the Rub heavily
placed in smoker at 225 with oak and pecan mix. Put my peppers on once chicken hit 130
pulled peppers and sliced up and got the fixings ready for the nachos
smoked Gouda, pepperjack, red onion, jalapeños, chives and cilantro. Pulled chicken at 165
Started the Nacho pile
first layer
ready to go back on the smoker
turned our delicious. Can’t wait to do this with pulled pork. Thanks for lookin