View Single Post
Old 09-01-2012, 08:22 AM   #3
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Default

Brining would be the best but since you are cooking today, I assume for lunch, you don't have time.
I would cut out the backbone and inject each chicken. Make a herb butter with basil and parsley and rub under the skin. Olive oil on the entire chicken, then salt and whatever rub you use.
I usually cook at 275 until the breast temp is 165. I don't eat the skin unless the chicken is fried but if you want crispy skin, increase your cooker temp to 350 during the last 15 minutes of cooking or place them under a broiler for a few minutes.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote