Hey guys so I got some chicken sitting in a brine now And I am hoping to smoke them tomorrow. I am going to let them sit in the fridge to dry off for about 2 hours once I have washed them off from the brine and then Throw on my rub and smoke at 225 until 170 IT. Is there anything else you guys would suggest or any tips?
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Brined and ready to smoke just a couple questions
- Thread starter matt0058
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Kick the heat up to 275°-325° You won't have as much smoke taste but you will have a crisper skin.
remember to post a Qview.
Happy smoken.
David
remember to post a Qview.
Happy smoken.
David
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