Quote:
Originally Posted by Jeff Lebowski
I generally rub them with Morton Tenderquick and let them sit overnight before smoking. I will have to give your method a shot. What kind of salt do you use? What ratio of salt/water do you use with your brine?
We love smoked chicken quesadillas with the fresh flour tortillas from Costco and mango salsa.
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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.
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?