Tried a whole chicken last weekend. Not sure if I kept in in long enough. Thought skin would have been crispier. At least it was real juicy thanks to overnight brine.
Should I put anything inside the chicken? I pulled out the liver and gizzard pouch.
Hello form Jersey. Recently got a Masterbuilt XL. Real nice price to get into smoking. Tried a few things so far. Looking to really get my smoker tuned in at 225-230. Then might attempt a Boston butt. Cya guys.
Well I tried 2 fatties and a whole chicken tonight. Just hamburger and cheese fatties. Chicken in brine overnight at least 12 hours. I was winging it all the way. Looked at the bacon weave thread and just went for it. Pulled chicken and 2 fatties were for 3 adults and I think it turned out...