- Jul 30, 2017
- 39
- 45
Picked up two "Fryer chickens" for Sunday. Didn't realize Fryer meant small until I googled it. They are both about 3.5 lbs. Plan to brine them on Saturday, dry out overnight and smoke them on Sunday.
Any tips/advice?
Simple brine recipe?
Rubs?
I've seen everyone say high temp is better with chicken so I'll try to keep my Weber around 300. Any guess on how long I should expect that to take? Two hours? Four fours?
Probe in the breast or thigh?
Thanks!
Any tips/advice?
Simple brine recipe?
Rubs?
I've seen everyone say high temp is better with chicken so I'll try to keep my Weber around 300. Any guess on how long I should expect that to take? Two hours? Four fours?
Probe in the breast or thigh?
Thanks!