Quote:
Originally Posted by YOhio
I use Tenderquick at a 1 cup salt to 4 cup water ratio. I like the idea of the water really opening up the chicken to allow the smoke to further penetrate, but I'm not sure it works any better than a direct rub.
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The direct rub method seems to work just fine and is easy to do (takes less space in the fridge), but maybe the brine method allows for more even penetration.
Quote:
Originally Posted by YOhio
Smoked chicken quesadillas are great. Unfortunately Costco out here doesn't carry the raw tortillas. I do like the idea of pairing it with mango salsa. Do you use a rub?
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I don't use a rub. We end up throwing away the skin anyway so I figured it wouldn't make much of a difference. Do you think it makes a difference?