It turns into pulled chicken and it tastes like pork.
I did use MSG for the dry brine lol
I would do a higher temp, but I had a 24hr rump roast in there
by IntrospectivelyYours
3 Comments
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IntrospectivelyYours
Forgot to say that normally this is smoked, so go ahead and put a drop of liquid smoke in there for the smoked flavor
Someonediffernt
131 for chicken seems crazy low, but I guess the 5 hours should do it.
I’ve never seen a recipe go below 135.
Looks like a great sandwich though so who am I to question your methods
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Forgot to say that normally this is smoked, so go ahead and put a drop of liquid smoke in there for the smoked flavor
131 for chicken seems crazy low, but I guess the 5 hours should do it.
I’ve never seen a recipe go below 135.
Looks like a great sandwich though so who am I to question your methods