- Mar 12, 2016
- 6
- 10
Just started smoking earlier this year. Ribs a bunch, never a chicken. Doing my first one tomorrow. I have a MES 30.
Have the whole chicken in brine overnight. Seems the common theme is 4-6 hours at 225ish until IT is 165.
What is best practice after brine? Paper towel dry, dry rub? I've seen some use butter or EVO pre rub?
If I spatchcock, no rotation needed inside smoker?
How long do you let the bird set after removing from smoker?
Sorry for all the questions...need some help!
Aaron from Iowa
Have the whole chicken in brine overnight. Seems the common theme is 4-6 hours at 225ish until IT is 165.
What is best practice after brine? Paper towel dry, dry rub? I've seen some use butter or EVO pre rub?
If I spatchcock, no rotation needed inside smoker?
How long do you let the bird set after removing from smoker?
Sorry for all the questions...need some help!
Aaron from Iowa