Whats up All,
I have to smoke 4 chickens for Easter so I ran a test run last week. Spatchcocked, Slaughter house brine. The chicken came out nice and juicy, only thing I would like to change is a more crisp skin. I was thinking of putting it in the broiler for 5 or 10 minutes afterwards but that may dry the chicken. Any tips would be greatly appreciated.
I have to smoke 4 chickens for Easter so I ran a test run last week. Spatchcocked, Slaughter house brine. The chicken came out nice and juicy, only thing I would like to change is a more crisp skin. I was thinking of putting it in the broiler for 5 or 10 minutes afterwards but that may dry the chicken. Any tips would be greatly appreciated.