Originally Posted by 2guystryin
Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try
Which method do you use to brine your chicken?