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I soaked the chickens in brine for 19 hours then smoked them. used two different types of rubs, rib rub and kicken chicken rub, both store bought commercial stuff. The chicken had what I felt to be a typical smoked texture firm, easy to chew and very moist. I put too much of the rib rub on the...

chicken is finaly done! tastes great started out at 225 after 4 hours not done, went to 300 full bore on my smoker 45min and ready to eat. people asked about the salt cause I brined it. not too salty for me and I have high blood pressure.

O.K. here is the update so far. ALWAYS have a back-up tank of propane. I was lucky enough to have an extra tank and yes I ran out. I am currently waiting for the smoker to recover some heat. I also found out that a few ice cubes on top of the smoke wood (added priodically) will slow down the...

I went with the first answer I got. I mixed 1 gal. water 1 cup kosher salt and 1 cup sugar and let it sit over nite. chickens in smoker now. will let you know how it turns out

I want to smoke my first chicken tomorrow for dinner. If I soak it in brine over nite will the chicken be nasty? 3.8 lb chicken how long should I soak it.

Hello to everyone my name is Albert and I am from Staatsburg NY. I just received a Brinkman propane upright smoker from my lovely wife Kimberly for Christmas. I have never smoked meat unless I burned it on the grill. My goal is ribs that fall off the bone. First I am going to experiment with...