I do the same thing that Skidder does. I brine, then let dry in the fridge. Then season the chicken (either with rub, herb butter, or whatever you want) then throw it on my OTG at 350ish w/ some wood in the coals as opposed to my Mini WSM.
Comes out great each time.
Sublime Smoke Barbecue
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Weber Mini WSM
Weber Smokey Mountain 18.5"
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox
Superest Fasterest Blue Thermapen
Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash