So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas.
The brine:
2 gallons water
1.5 cups kosher salt
1 cup sugar
3 TBLS smashed garlic cloves
Palm full black/red/white peppercorns
5 chipotle peppers
1 TBLS adobo sauce
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The brine:
2 gallons water
1.5 cups kosher salt
1 cup sugar
3 TBLS smashed garlic cloves
Palm full black/red/white peppercorns
5 chipotle peppers
1 TBLS adobo sauce
Sent from my Galaxy Nexus using Tapatalk 4 Beta