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I brined with buttermilk and salt for a day. Then seasoned and marinated a day. Smoking on day 3. Chicken was moist but could have been more moist in my opinion. I think this was more leaving it on too long vs. brining. Internal temp on my thermometer was ideal at 165. I opened it up and put the...
Hey guys,
I was planning on making Jeff's bacon wrapped chicken legs this weekend. The recipe doesn't say anything about brining, but in other places on the website he says to always brine chicken. Does this apply only to whole chickens and chicken quarters? Anyone made this before?
Thanks