Going to be doing a whole chicken and was looking for some tips. I did my first smoke today on a pork loin. Got it just a touch too done for my liking, but it was still juicy.
I get the idea of soaking overnight in a brine, but can one still do a beercan with it too? Do I need a special rack to do the beer can? Should I use the water pan with water, or would something else in it be better?
And lastly, what cooking temp does everyone like? It seems to me 275 looks like the winning number.