I have a 5 lb whole chicken that has been soaking in Slaughter House Brine since last night. I plan on putting it it the smoker this afternoon. What temperature is best for smoking and how much time should I give it?
It's going in the smoker whole using a beer can holder. What do I do to insure a crisp skin? Should I baste it with olive oil before adding the rub? Any suggestions would be greatly appreciated.
It's going in the smoker whole using a beer can holder. What do I do to insure a crisp skin? Should I baste it with olive oil before adding the rub? Any suggestions would be greatly appreciated.
