chicken thighs and/or drumsticks (skin on)
rub (I like "B.R.I.T.U." (recipe below) but if you don't feel like mixing it,Tony Chachere's "more spice seasoning" works well and can be found in most supermarkets)
sauce (your preference but since the finish is gonna be sweet I use Sweet Baby Rays)
Large foil pan(s)
oz Mango juice (or juice mixture containing mango)
cup Kosher Salt
Mango Habenero Sauce
cup of barbecue sauce
cup of mango juice or juice mixture containing mango (we reserved from the 64oz)
mix 1 cup of the sauce, 1 mango (about 1 cup of cubed mango goodness) and 3/4 cup of mango juice together.
Simmer the sauce on low heat until the mango starts to soften and break up some.
Add the mango sauce to a food processor with 1 habanero (seeds and veins removed) and pulse it until the mixture is fairly smooth.
Best Rub In The Universe - 1/4 Batch
cup non-iodized table salt
cup brown sugar, dried
teaspoons chili powder
teaspoons ground cumin 1 teaspoon Accent (MSG)
teaspoon cayenne pepper
teaspoon black pepper, freshly ground
teaspoon granulated garlic
teaspoon onion powder
Prep Time: 2 hours 30 minutes including brining Cook Time: 3 hours 30 minutes Smoker Temp: 225 F Grill Temp: Medium High Meat Finish Temp: 175 F Recommended Wood: Hickory 1- Remove 8oz of the mango juice and set aside 2- Mix balance of the mango juice (or juice mixture) with 1/2 cup of kosher salt in a plastic or glass pitcher. 3-Stir until the salt dissolves. 4- Place chicken in VERY large zip bag, cover with brine and refrigerate for 2 hours 5- After 2 hours, remove the chicken from the fridge and rinse well under cold water. 6- Place chicken onto paper towels to drain and pat the top and sides with a paper towel to help dry them. 7- pull back the skin so we can get to the meat. 8- Dry the underside of the skin as well as the meat with a paper towel once it's pulled back. 9- Season the meat with the rub then pull the skin back up around the meat 10- Set up grill for indirect heat (turn on one burner and leave the others off) warm to 225f 11- get your grill top smoker going (if you don't have one this is good http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS) 12- Place chicken on the indirect side of the grill 13- Smoke for 3 hours (to 145f internal) 14- CRANK up grill (once its hot reduce to medium heat) 15- When chicken is sizzlin baste with sauce on one side and grill for 15 minutes 16- turn and baste, grill for 15 minutes 17- turn and final baste pull at internal 175f 18- let the juices settle for 5 minutes and SERVE