I am getting ready to smoke my 1st whole chicken(beer can method, no I'm not having any beer.LOL) and bone in chicken breasts. I am going to brine for about 12-14 hrs, is this ok?
Also, I will be cooking on my vertical. What temp do i need to smoke @?
I have never smoked a whole chicken, so any advice would be greatly appreciated as I will be adding these to the menu this Spring/ Summer. Do I measure the thigh or breast on the whole bird for temps? I assume I want the bird at 180* internal?
Thanks!!!!
Also, I dont plan on using the beer can method much for catering, I just thought I would try it out....
Also, I will be cooking on my vertical. What temp do i need to smoke @?
I have never smoked a whole chicken, so any advice would be greatly appreciated as I will be adding these to the menu this Spring/ Summer. Do I measure the thigh or breast on the whole bird for temps? I assume I want the bird at 180* internal?
Thanks!!!!
Also, I dont plan on using the beer can method much for catering, I just thought I would try it out....