Ok so I got the smoker seasoned, Brined my chicken parts all night and now just put them in the smoker.
Brine was
Salt
Garlic powder
onion powder
apple cider/ water
brown sugar
fresh tarragon, oregano , Onion and Garlic
Rub was
Smoked Paprika
Onion an garlic powder
fresh ground pepper
Salt
Kind of new to this rub stuff and we are not fond of HOT spice.
Will post pictures IF it looks edible when I take them out in about 3 hours.
What is best temp to pull the chicken ?
Thanks Adam
Brine was
Salt
Garlic powder
onion powder
apple cider/ water
brown sugar
fresh tarragon, oregano , Onion and Garlic
Rub was
Smoked Paprika
Onion an garlic powder
fresh ground pepper
Salt
Kind of new to this rub stuff and we are not fond of HOT spice.
Will post pictures IF it looks edible when I take them out in about 3 hours.
What is best temp to pull the chicken ?
Thanks Adam
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