The players for this afternoon’s cook. I made this recipe, which comes from Chris Lilly, several months ago and followed the
recipe completely. Somewhere in between that cook and this one my good loaf pan disappeared. So am using a pan that
was included with some take home lasagna. I also modified the recipe and am not using the Chis Lilly rub, by seasoning it
with Lawry’s Black Pepper seasoning salt and Weber’s Kickin Chicken. I brined it for about 6 hours in a mixture of kosher salt,
dark brown sugar, onion and garlic powder. I also added Cajun seasoning and celery seed to the brine.
All seasoned up and coated in the cinnamon applesauce.
Put on to my chicken cooker (AKA: Traeger Junior), using cherry pellets. I started it at 180 in smoke mode for the first hour.
Got some mini cobs out of the freezer and coated them with Cajun Injector Creole Butter.
Corn joined the chicken on the TJ.
Chicken pulled at 170 in the thighs. Both are done and going to rest a bit.
Plated! No need for any veggies or anything else tonight. Just chicken and corn!
Just as delicious as the first time I cooked this. In fact I believe using the larger pan helped it cook more evenly instead of being "stuffed"
into a smaller size pan. I am thinking I will get some more pans and cook this at this years Gathering.
