I Guarantee You'll Never Serve Some Dry Ass Chicken Ever Again
Typically speaking, there's nothing exciting about chicken. It is what it is. Like you could bring up steak and all of a sudden you'd have 100 different people telling you 100 different ways they like to cook their steak. You could bring up brisket and all of a sudden you'd have 100 different people telling you 200 different ways they look to cook their brisket. But you bring up chicken and nobody really cares. And since nobody really seems to have as much passion about chicken as they do with things like steak or brisket, that's led to plenty of dry ass chicken being put out there just because people aren't giving it the love and attention it deserves.
Not anymore. It's time to make chicken great again. And how do we do that?
Well it starts off with brining your bird. All it takes is one night in a brine bath to make sure you can lock in as much moisture into that meat as possible. Keep it simple with the seasoning, let it hang out in some good clean smoke for a few hours, get that skin nice and crispy with the help of some butter, and boom.
Now your chicks are dripping wet.
So simple. So easy. All you have to do is a little prep work the day before. No more ruining chicken just because you think it's a boring meat. Time to start getting just as excited about some deliciously juicy chicken as you do for a perfectly cooked medium rare steak. Anybody can pull a steak off when it hits 125 internal. But can you fully cook a chicken to 165 and still need multiple napkins on hand and no sauce when you tear into that bad boy? Now you can.
