Brined and ready to smoke just a couple questions

matt0058

Newbie

Original poster

Jul 30, 2013

26

10

Toronto

• Jul 30, 2013

• #1

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?

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 30, 2013

• #2

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

 

matt0058

Newbie

Original poster

Thread starter

Jul 30, 2013

26

10

Toronto

• Jul 30, 2013

• #3

Thanks David will do buddy! I will throw up a Qview tommrrow.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jul 30, 2013

• #4