Like many others here I have smoked other meats, but never chicken. I am going to use my new seasoned MES 40 with my AMNPS. I have the basic pellets so any recommendation on which to use would be appreciated as well.
I have searched threads for hours and just can't locate answers to the questions I have posted.
What kind of brine mix for poultry?
What kind of rub? Or is it butter, oil and simple seasoning?
Is it an internal breast temp of 165 and thigh temp of 175 I am aiming for?
Is 5 - 6 hours a good guesstimate? Pork is a out 1.5 hrs per lb so not sure what poultry is?
Does anyone smoke just bone in legs and thighs? Or boneless chicken ? Anything I should know about those also?
Thank you in advance,
Tony
I have searched threads for hours and just can't locate answers to the questions I have posted.
What kind of brine mix for poultry?
What kind of rub? Or is it butter, oil and simple seasoning?
Is it an internal breast temp of 165 and thigh temp of 175 I am aiming for?
Is 5 - 6 hours a good guesstimate? Pork is a out 1.5 hrs per lb so not sure what poultry is?
Does anyone smoke just bone in legs and thighs? Or boneless chicken ? Anything I should know about those also?
Thank you in advance,
Tony