Search results

  • 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.
  1. D

    Wet brining chicken before smoking them?

    I recently made chicken halves on a WSM. I coated them in olive oil, used a dry rub, and cooked them at 160 C / 320 F, with oak wood. In the last 15 min I basted them with sweet baby rays honey sauce. While the skin was not crispy they still tasted good. I would describe them as a sticky...
Clicky