So this Prepare Tasty P-lo Grilled Smoked Chicken🍗 Recipe

P-lo Grilled Smoked Chicken🍗. Brine Smoked Chicken - Brining a chicken is a very traditional method of ensuring a chicken doesn't try out on the smoker. P-lo Grilled Smoked Chicken🍗 Best chicken ever! We do a lot of grilling by pool and these are perfect! heather_p_lo Tampa,Fl.

There are a whole load of different parts of the chicken that you could smoke, from beautiful smoked chicken thighs to delicious BBQ quarters. Different parts have different compositions, meat density, as well as fat content. Grill-smoking a chicken is similar to grill-roasting it, but with the addition of wood chunks or chips to the fire and a drip pan with water to promote smoke. You can cook P-lo Grilled Smoked Chicken🍗 using 5 ingredients and 14 steps. Here is how you achieve it.

Ingredients of P-lo Grilled Smoked Chicken🍗

1. Prepare 1 family pack of chicken legs.
2. You need 4 of chicken breasts.
3. You need of Montreal chicken seasoning.
4. Prepare of Montreal steak season (little).
5. You need of Garlic powder.

Choose the wood according to the degree and kind of smoky flavor desired. Hickory is the most potent, and this peppery rub is bold enough to hold its own with the aromatic wood. Improve Grill Smoked Chicken With The Magic of Brining! Brining chicken makes a world of difference in its quality, whether it's smoked, grilled or roasted.

P-lo Grilled Smoked Chicken🍗 step by step

1. Season chicken..
2. Use layer of instant light charcoal and wood, let it get good and hot (perfect about 325°F) wood will still most likely have flames. You can see my wood and charcoal in picture in next step.
3. Once hot, place breast and chicken on grill (I put breast on top layer, rack legs on bottom, bones toward fire and close rack)..
4. About 20 minutes in, I put breast in middle with grill open and let the fire flame them about 5 min, 2-3 minutes each side then return to top layer).
5. Flip and move around occasionally for even heating... I do reseason with garlic powder a little.
6. Keep cover and flipping.
7. Making sure temperature maintains a 275 to 300 heat.
8. Keeping chicken leg bone in and making sure over heat and flip and rotate.
9. Flip n rotate breast as well just less frequent.
10. An hour later I close vents on side NO VENTS OPEN... Gives good smoke flavor.
11. At this point don't worry about temp on grill...about 5-10 minutes after I check and flip. They should be done by this point but I cover and let go ...continue like this approximately 20-30 minutes total from closing vents... Will look like this..
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14. If want to add bbq sauce, add about 15 minutes before closing vents. Have a bowl with sauce ready, throw all the chicken in and flip it together fast to put back on the grill..

The salty brine actually changes the structure of the proteins so the meat holds moisture better. In addition, the texture is improved and the flavor is enhanced. This recipe begins with a brine in order to suck moisture into the meat and keep it tender while cooking. Warm a pot of water and mix your salt and sugar until dissolved. Let the mixture cool and add your chicken quarters to the water.