So this weekend I plan on smoking my first whole chicken. I started the brine today at 1:30 central time. Not sure if I will be smoking Sat, Sun or both days. Any suggestions on how long to let the chicken bathe in the brine?
I used water, salt paprika, celery salt, garlic and onion. Also I am assuming that it needs to stay refrigerated correct?
Any comments and advise would be appreciated.