Brined and ready to smoke just a couple questions

Discussion in 'Poultry' started by matt0058, Jul 30, 2013.

  1. matt0058

    matt0058 Newbie

    Hey guys so I got some chicken sitting in a brine now And I am hoping to smoke them tomorrow. I am going to let them sit in the fridge to dry off for about 2 hours once I have washed them off from the brine and then Throw on my rub and smoke at 225 until 170 IT. Is there anything else you guys would suggest or any tips?
     
  2. Kick the heat up to 275°-325° You won't have as much smoke taste but you will have a crisper skin.

    remember to post a Qview.

    Happy smoken.

    David
     
  3. matt0058

    matt0058 Newbie

    Thanks David will do buddy! I will throw up a Qview tommrrow.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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