assignmentPREPARATION
Pour the Coca-Cola into the container; each can is about 1.5 C.
Mix the Coke with the Worcestershire sauce and the minced garlic to start the Coke brine in the container.
Add the dry ingredients to the liquid mixture.
Combine the Coke and seasonings well with a whisk to make sure it has mixed well.
Add your meat to the brine. Add the rest of the pieces one at a time.
Add to the container ice or more Coke if needed.
Allow meat to brine for at least 4 hours or longer in your large covered bowl or container.
Remove the chicken from the brine and place the meat on a wire rack over a baking sheet.
Fire up your grill or smoker to cook the meat. You will want to cook on medium heat, not high heat.
Cook meat to food-safe temperature using a meat thermometer.
Mix together your injection ingredients, mix until the sugar and salt are dissolved.
Cover in an airtight container and store in the fridge. The rub will be more like a paste than a dry rub.
Do a low, slow smoke so heat doesn't go over 130°-150°. When roast has reached an internal temperature of at least 160°, pull out the roast and allow it to rest before cutting into it to serve.