This is a great overview. I have been thinking of smoking some chicken for the first time and might try this. So quick question. A whole chicken or half chicken you brine for 10hours. Then chicken parts you only go 1-2 hours? Does it matter how many pounds of parts you have or not really? Just trying to find a starting point. Thanks again for a great outline.
post #21 of 24
5/20/10 at 3:24pm