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Unread 03-18-2013, 09:31 PM   #5
is Blowin Smoke!

Join Date: 08-09-12
Location: Spokane Valley, Washington
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Sounds like you have it all mostly covered, my only advice is be very careful with the smoke, the chicken soaks it up like a sponge, really easy to get to much.
As for brining, you'll really have a divided audience here......since your cooking two birds, brine one and not the other, cook the birds and see which you like the best.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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