Haven't smoked chicken for many years, but dicided to try some later today.
I've been doing some research on the forum, so here's my plan...
Probably will marinate for a few hours in buttermilk, rub, etc
Put on at 300-325 to crisp up the skin
Lower to usual 225 or so and smoke till internal 170 or so.
Will add some sauce somewhere along the line - like after the high temp part.
Using Hickory or Oak
What do you guys think?
Appreciate the help.
I've been doing some research on the forum, so here's my plan...
Probably will marinate for a few hours in buttermilk, rub, etc
Put on at 300-325 to crisp up the skin
Lower to usual 225 or so and smoke till internal 170 or so.
Will add some sauce somewhere along the line - like after the high temp part.
Using Hickory or Oak
What do you guys think?
Appreciate the help.
