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Instructions |
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1. In a large bowl, mix brine ingredients,
stirring to dissolve brown sugar. Reserve 1 cup
brine for cooking chicken; cover and refrigerate
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2. Place chicken in a large resealable bag; add
remaining brine. Seal bag, pressing out as much
air as possible; turn to coat chicken. Place in a
large bowl; refrigerate 18-24 hours turning
occasionally
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3. Remove chicken from brine and transfer to a 3
qt. slow cooker; discard brine in bag. Add
reserved 1 cup brine and 1/3 cup liquid smoke to
chicken. Cook, covered, on low 4-5 hours or until
chicken is tender.
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4. Remove chicken; cool slightly. Discard cooking
juices. Shred Chicken with 2 forks and return to
slow cooker. Stir in barbecue sauce; heat through.
Serve on buns
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Originally Submitted
7/7/2016
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