Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok So I'm a little late with the update. We ate the chicken Yesterday. The skin was a little to salty in some areas but over all the skin turned out great as far as taste and texture.Turning up the heat at the end got rid of the rubbery skin.
Two lessons learned. Dial the salt back and
One...
Ok. This has all been great advice.
I have brinned the bird with ChefJimmyJ's brine. ( shocked I found it all in the Kitchen) Thanks
Spatched it. Afterwords.
Nasty. Now I know what those Scissors are for. I have never had to use them for what they are intended for.
It didn't lay as...
So I'm thinking about smoking a Whole chicken this weekend. I have done leg and thighs and some wings. They both turned out great. I assuming I'll go with the same temp something close to 210 F 220F.
What Do I do with the Chicken?
Lay it down Breast up?
I don't have anything to stand it up...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.