sauced
Master of the Pit
I just did a whole chicken......removed backbone and put it in a brine for 24 hours. Then rubbed it, on the grill/smoker for about 3 hours. The brine added increadible flavor in the meat, very moist and juicy. Now brining, for me, is the only way to go!! And yes, keep trying different things, the family never complains.......with their mouth's full!!! lol