This was supposed to be Saturday's cook except the chicken was still frozen and wasn't going to bump what had on last night (pizza) My daughter "hates" Pizza. NOT.
So tonight's dinner was smoked chicken pieces with smoked baked potatoes. Used a rub that works well with chicken (paprika is dominant seasoning) and let it go for 3 hours in MES at 250. THese birds were bigger so needed higher temp. Used hickory wood chips. All tender and tasty.
Question for ya: I put the rub on chicken and as chicken skin does not get crispy in an electric, it is almost waster. Would I be better to inject chicken stock and paprika mix? Would seasonings clog up the injector?
So tonight's dinner was smoked chicken pieces with smoked baked potatoes. Used a rub that works well with chicken (paprika is dominant seasoning) and let it go for 3 hours in MES at 250. THese birds were bigger so needed higher temp. Used hickory wood chips. All tender and tasty.
Question for ya: I put the rub on chicken and as chicken skin does not get crispy in an electric, it is almost waster. Would I be better to inject chicken stock and paprika mix? Would seasonings clog up the injector?