Newb to smoking Thunder Chicken...

Discussion in 'Poultry' started by reloadmike78, Dec 22, 2011.

  1. My mother in law gave me two 7.5lb bone on breasts to smoke for Christmas and this will be my first turkey smoke and I was looking for some tips.  

    To brine or not to brine?

    In a pan or no pan?

    Rub or no rub?

    Above or below brisket that will be on?

    Thank you everyone and Todd I can't wait to try out the AMNPS this weekend!  Day later than I thought, but will be here in time for it's maiden voyage!

    Thanks everyone and MERRY CHRISTMAS!
  2. biaviian

    biaviian Smoking Fanatic OTBS Member

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good advice, the only thing I would ad would be to separate the skin by sliding you hand in slowly, being careful not to tear it. Then put some of your rub & butter under the skin. For a rub we like Montreal chicken seasoning. Dust it over EVOO.

Share This Page