Add chicken pieces and refrigerate 23 hours. Remove chicken from brine and pat dry with paper towels. Set aside. Combine rub ingredients. Set aside. Loosen skin from chicken. Rub spice mixture under skin. Place enough hickory in the firebox of a smoker. Retrieved from https//en.wikibooks.org/w/index.Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance …Main ingredients red meat, white meat, fish, spices, smokeType Meat or fish
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