Originally Posted by Dex
For you vendors, how do you smoke/prepare your chicken? Do you brine? Whats the best way to hold them without chancing drying them out? Is there a certain cut of the chicken you prefer to vend?
I plan on firing up the smoker again this weekend to work on chicken and would like to try out a couple different methods!
i usually quarters & if there are any leftovers or 4 hours old whichever comes first, goes to pulled chix or smoked chix salad for the next day.
in chafing dishes or cambros after 4 hours the skin tends to get rubbery & i usually don't have the time to crisp up the skin on the grill.