j biesinger
TVWBB Platinum Member
This recipe makes a chicken suitable for tacos and works well if a reheat is required. The quantities here are sufficient for 6 birds (max for a wsm). I suggest serving the pulled chicken on a flour tortilla with avocados, cheddar, and chipotle mayo.
Orange Brine
2 gallons water
2 lb brown sugar
1 ½ cups Morton’s Kosher salt
1 large can of concentrated frozen oj
Inject 1-2 ounces of brine into each breast, thigh, and leg. I like to make slashes in the skin in various places to insure the brine makes it past the skin. Brine overnight for 8-10 hours. After brining, rinse bird well and allow to drip-dry before adding spice rub.
Chipotle Spice Rub
1 1/3 tbs salt
2 tbs coarsely ground cumin
2 tbs coarsely ground coriander seed
1 1/3 tbs coarsely ground black pepper
1.5 tbs chipotle powder
1.5 tbs ancho powder
Ground dried zest of one orange
Apply about one tablespoon of rub per chicken, making sure rub gets under skin, use slashes in skin to access the meat.
Smoke roast the birds with desired wood. I prefer fruit woods (apple and cherry) so they don’t over power the orange.
If planning on serving the next day, remove the meat from the carcass and add the bones and skin to a stockpot. Cover the bones with water, and simmer for several hours. Strain and chill the stock so that the fat can be separated. This stock can be added to the chicken meat during the reheat. Reheat in a covered roasting pan.
more info here
Orange Brine
2 gallons water
2 lb brown sugar
1 ½ cups Morton’s Kosher salt
1 large can of concentrated frozen oj
Inject 1-2 ounces of brine into each breast, thigh, and leg. I like to make slashes in the skin in various places to insure the brine makes it past the skin. Brine overnight for 8-10 hours. After brining, rinse bird well and allow to drip-dry before adding spice rub.
Chipotle Spice Rub
1 1/3 tbs salt
2 tbs coarsely ground cumin
2 tbs coarsely ground coriander seed
1 1/3 tbs coarsely ground black pepper
1.5 tbs chipotle powder
1.5 tbs ancho powder
Ground dried zest of one orange
Apply about one tablespoon of rub per chicken, making sure rub gets under skin, use slashes in skin to access the meat.
Smoke roast the birds with desired wood. I prefer fruit woods (apple and cherry) so they don’t over power the orange.
If planning on serving the next day, remove the meat from the carcass and add the bones and skin to a stockpot. Cover the bones with water, and simmer for several hours. Strain and chill the stock so that the fat can be separated. This stock can be added to the chicken meat during the reheat. Reheat in a covered roasting pan.
more info here