Finally the Right Recipe!

INGREDIENTS 8  chicken thighs Brine  (see recipe below) BBQ Sauce of your choice (I use Sweet Baby Rays) Brine Recipe: (this is enough for one large chicken so you can half the recipe if you like). BBQ Rub (I use 4Rivers Seasoning or Bad Byron's Butt Rub) Fruit wood- apple, cherry, etc (my favorite is Cherry) Hickory wood BRINE RECIPE: 1 gallon  warm water ¾ cup  kosher salt 2/3 cup  sugar ¾ cup  soy sauce ¼ cup  olive oil BEFORE GRILLING DIRECTIONS Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting on the smoker. INSTRUCTIONS Oil your grill grates with canola oil so your chicken won’t stick to the grates. Prepare a grill for direct and indirect grilling with the direct side getting hot enough to sear the chicken briefly. Pat the chicken dry after removing it from the brine. Now, sprinkle your thighs generously with BBQ rub. ...

Smoke with Mesquite for the best smoked brined brisket Brisket: 1 (5-7 LBS.) BRISKET 1/4 CUP YOUR FAVORITE BEEF RUB Brine:  1/2 CUP KOSHER SALT 1 CUP LIGHT BROWN SUGAR 2 QUARTS WATER, BOILING 6 CUPS ICE Dissolve salt, and sugar in water. Add ice then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight. When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Beef Rub . Start the grill on in direct heat with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes). Place the brisket on the smoker, fat cap down and smoke for 3 hours. After 3 hours, double wrap the brisket in butcher paper and soak with Guiness and turn the temperature up to 275F. Cook meat until internal temperature reaches 203F (3-4 hours). Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Nex...