So the hubby got me a master built electric smoker for Christmas. I am so excited and have done pork butt twice now, however i am up for trying something new. SO chicken is what I have decided. SO along with the smoker i was given the Backyard BBQ the art of Smokology by Chef Richard W. McPeake. So here is what I am trying to figure out. After reading that book now like 3 times and researching things online i have some questions. I have noticed that almost every where states that I should do brine and then some say do a dry rub and some say don't. And if you do only put it on right before you put in the smoker. Then i have read to do a mop as well. Would you recommend doing all 3?? Or is there one thing that I should totally stay away from. Also any recommendations on leave it whole or cut it up into 8 pieces. Please any suggestions would be appreciated.
Thanks All Jess