Hello all. I've been a backyard griller for many years using gas and charcoal. Over the last few years, I have been adding various wood chips and chunks to both grills with mixed results. I recently had a combination gas/charcoal grill that I used for a few years and even successfully smoked a pork butt, though that was a tedious 12 hours due to the grills inability to retain and maintain heat. I have since gotten rid of that and have purchased a Bradley 4 rack, a 22" Weber Mastertouch and just recently added a Charbroil Tru Infrared grill found on clearance for $99 (couldn't pass it up!). I am going to be breaking in the Bradley this weekend with a couple of whole chickens for Easter dinner. I have been doing quite a bit of reading on brining the birds, to dry rub and the smoke process in the Bradley. Hoping some of the experts here can share any tips and tricks so that we aren't eating out Sunday and enjoying some nice pulled chicken instead. My plan is to brine the birds for 24 hours and then let them sit in the fridge overnight with a dry rub to dry the skin to get hopefully get a little crispness to it. Any and all comments are greatly appreciated. Happy smoking!!
