Smoke BBQ Chicken with a Southern Brown Sugar dry rub tonight, and rice.
Brined it overnight in a brine of 1 GAL water, 1/2 cup non iodized salt, Ginger, Chipotle chili, CAYENNE PEPPER, 1 tbsp Each, 2 TBSP Mexican Oregano.
Rub is 1 cup brown sugar, 2 tbsp each Paprika, Chipotle Chili, and Cayenne, and 2 TBsp Garlic
and it's smoking now with maple wood
We'll be serving it with chicken broth steamed rice.