Dry brined with salt for 4 hours, then marinated in a Franks Red/egg mixture for another 2. Coated generously with flour/baking powder and lots of seasonings, then smoked over indirect heat with post oak and charcoal at about 425 to an internal temp of about 190-195. Came out super crispy, super moist, with a mild smoke flavor. Like smoky KFC.
by Elderbury
2 Comments
Nice! Did you spritz with cooking oil?
Kettle “fried” chicken is my favorite KFC