Smoking two 3# chickens, one I cut the back bone out to lay flat and is in a brine. The other is going to be a BCC.
I was figuring brining 1hr/# is this right?
Main question is how do I get crispy skin? Rub butter 1 hr before done? Olive oil?
Gotta impress the wife & kids. Kids are better happy, and wife is better...........well that is private, but I hope I don't get much sleep tonight
Thanks for the help
I was figuring brining 1hr/# is this right?
Main question is how do I get crispy skin? Rub butter 1 hr before done? Olive oil?
Gotta impress the wife & kids. Kids are better happy, and wife is better...........well that is private, but I hope I don't get much sleep tonight

Thanks for the help