First time brining and smoking chicken. I just cut a 3 1/2 lb. bird in half. Put it in the brine of 1 gal water, 1 cup Kosher salt, 1/2 cup sugar, 3/4 T onion powder. 3/4 T garlic powder and 1/2 T black pepper. Filled a one gallon freezer bag with ice and placed it on top of the chicken to submerge it and keep it cold. (in a SS stock pot)
Any advice on changing the above would be appreciated.
How long to brine?
In the smoker, breast side up or down?
Times and temps?
I like a crispy skin, do I need to put these on the grill? If so, before or after the smoker?
Thanks for any input.
Mark
Any advice on changing the above would be appreciated.
How long to brine?
In the smoker, breast side up or down?
Times and temps?
I like a crispy skin, do I need to put these on the grill? If so, before or after the smoker?
Thanks for any input.
Mark
