J
Jeb VonCameltoe
Guest
I have done ribs and thanks to lots of input from you guys a successful picnic roast. Now, my plan this weekend is to do a few chickens. My questions are...
Butterfly them or cook them whole?
Brine or not to brine?
Dry rub or not to dry rub?
Definitely going to sauce but when?
Temp and any particular wood?
What I'm thinking is to leave them whole and to brine in a nice citrus based liquid for an hour or so in the fridge. Hit it with a garlic rub, maybe add a little heat to it. Hit it with sauce say 30 minutes before I pull it off the smoker. Thinking cooking at 300ish until the meat hits 160ish. I plan on smoking with whole applewood logs and hickory chunks.
Again, you all saved me from making some beginner mistakes on my shoulder. Hoping you all can lead me down the same path of perfection on these chix!
Thanks in advance!
~Jeb
Butterfly them or cook them whole?
Brine or not to brine?
Dry rub or not to dry rub?
Definitely going to sauce but when?
Temp and any particular wood?
What I'm thinking is to leave them whole and to brine in a nice citrus based liquid for an hour or so in the fridge. Hit it with a garlic rub, maybe add a little heat to it. Hit it with sauce say 30 minutes before I pull it off the smoker. Thinking cooking at 300ish until the meat hits 160ish. I plan on smoking with whole applewood logs and hickory chunks.
Again, you all saved me from making some beginner mistakes on my shoulder. Hoping you all can lead me down the same path of perfection on these chix!
Thanks in advance!
~Jeb