Gcansmoke , I rarely brine anything anymore. I lazy and don't need the extra B.S. My chicks always come out good and (with smoking) the skin is limp and chewy , unless you Grill at high heat to crisp it up , or cook at 300*F or higher .
I cook at 225*F as my normal Smoker heat . It may wander up and down 10 to 15 degrees and still be fine . However , you need a good probe therm. to know the IMT of the Breast and Thighs (165*F is done for chicken without drying it out
A larger Bird would be the same , basically. In at 225*F until 165*IMT.
Now , after all that , if you want more flavor than just the (taste like chicken thingy) , go ahead and Brine with some of your fav. Spices in the mix . Garlic , Onion ,Rosemary , etc. Always use your therm.for cooking chamber heat and the IMT of the
There are several ways to cook the Fowl . Beer Can style . Spatchcocked , Quartered , etc.
Be aware that a rub with a lot of Sugar in it , or slathering BBQ sauce on (during the whole cook) will burn the skin , making it useless. The meat should b OK , but the flavor will be less than expected . Solution , use a rub you like (or make your
own) with little sugar in it and sauce the Bird in the last 30min. of your cook. you'll get good color and great taste
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