Heading to the beach in a few weeks with 13 family members. Would like to smoke some stuff before going. Pulled pork and brisket are always great reheating, what about chicken? I'm thinking brine, season and smoke until done. Then I may need to freeze... and then mop and grill at the beach to reheat. I'm thinking I cab get all the flavor in the meat with the smoke and then flavor and crisp the outside on the grill. Thoughts ? Using mes30 with or without amnps. Thanks
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