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Brined and ready to smoke just a couple questions

post #1 of 4
Thread Starter 
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?
post #2 of 4

Kick the heat up to 275°-325° You won't have as much smoke taste but you will have a crisper skin.

remember to post a Qview.

Happy smoken.

David

post #3 of 4
Thread Starter 
Thanks David will do buddy! I will throw up a Qview tommrrow.
post #4 of 4

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