BBQ Chicken Sliders
Modified from Taste of Home
1 1/2 quarts water
1/4 cup packed brown sugar
2 tbsp salt
1 tbsp liquid smoke
2 garlic cloves, minced
1/2 tsp dried thyme
2 lbs chicken
1/3 cup liquid smoke
1 1/2 cups hickey smoke-flavored BBQ sauce (I didn't measure this....I just added until it looked and tasted right)
In large bowl, mix the brine ingredients, stirring to dissolve the brown sugar. Reserve 1 cup of brine for cooking chicken. Cover and refrigerate. Place chicken in container and add brine. Seal and refrigerate for 18-24 hours. They used a plastic bag and took out the air and whatnot...I just put this into a Tupperware.
Remove chicken from brine and put in crockpot. Discard brine. Add reserved 1 cup of brine and 1/3 cup liquid smoke to chicken. Cook in crock pot on low for 4-5 hours or until chicken is tender.
Remove chicken and discard cooking juices. Shred chicken with two forks and return to crockpot. Stir in BBQ sauce and heat through. Serve on buns.
Ray liked this with my sweet dill pickles - I actually used the pickled onions out of the jar to top mine!