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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...- Daryn
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- brine questions chicken
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- Forum: For New Members
