Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
Dried jalapeno flakes
How much per pound would you use in summer sausage or snack sticks.
I use 2 handfuls in 25 pound batch. LOL
1/2 to 1 cup to desired taste
I bought the 5 pound package from Waltons. I use it in anything we cook really. Even on a salad.
I use .1oz/lb
shoprat53 The normal rate is to rehydrate them first, 1 part jalapeno to 5 parts water and then use 3% - 6% of your total product weight.
Thanks for the information.