Master of the Pit
- Joined Dec 29, 2013
So I brined the cut up chicken 24 hours put it on a 235 smoker for 1 1/2 hr skin up then 11/2 skin down now waiting for 175
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.