Hey guys so I got some chicken sitting in a brine now And I am hoping to smoke them tomorrow. I am going to let them sit in the fridge to dry off for about 2 hours once I have washed them off from the brine and then Throw on my rub and smoke at 225 until 170 IT. Is there anything else you guys would suggest or any tips?
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7/30/13 at 3:29pm