Smoked a couple 4 lb. chickens yesterday with no brine, just rubbed the day before with some Durkee chicken and rib rub from Walmart. started about 2 pm temp at about 275, used Mesquite for smoke. Had an audience for a while during the smoke. I pulled them out at 165 deg. took about 3.5 hours, let them rest for a while and then the Wife and I dug in to them. The flavor was great and very tender. I can't tell the deference between brine and no brine, turns out great both ways.
post #1 of 11
8/23/09 at 9:47pm