SMIED - Smoked then Fried So the Smoked then battered and fried chicken experiment is off and running. I had brined the chicken and then soaked it Wednesday. Then I coated it in a mix of buttermilk and tobasco overnight. I put it on the smoker about 3:00 today. I pulled it at about 5:30 when it was at 160 degrees. It's in a pan, tented with foil right now waiting for the deep fryer to heat up. I'm going to double batter with self rising flour. For the wet, I use a combination of buttermilk and tobasco. Here are the pics before it went on the smoker and when it came off the smoker. More pics of the final to come soon.