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Unread 01-24-2013, 11:09 AM   #23
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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I am in the brining school – you can get a lot of flavor in the meat with the right brine. I personally think that chicken doesn’t stay on the smoker long enough to get rich smoke flavor deep into the meat.
I also agree that you need to sauce the chicken last 15 min or so.
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