When I smoke a chicken, I usually use the whole chicken. I brine it, rub it and then smoke it. I don't touch it again until it's finished.
I was thinking about using my own vinegar based sauce for a baste in the future. Should I still rub it if I do? Should I use the rub I usually use with chicken or the one I use on pork? How often should I baste the chicken?
I was thinking about using my own vinegar based sauce for a baste in the future. Should I still rub it if I do? Should I use the rub I usually use with chicken or the one I use on pork? How often should I baste the chicken?