I appreciate everything I have learned on this forum. This is simply the #1 resource I have found online as forums go that is the most like camolot, No one judges, just gives some great advise and tips. Because of you, my family and friends think that I am a smoked meat genius.
With all that said, I have a couple of questions:
Has anyone tried a buttermilk brine for smoking? Does anyone have a good recipe? I have heard alot of good things when it comes to roasting a buttermilk brined turkey. Thoughts.
Also I have been hit/miss when it comes to crispy skin on smoked chicken. I am guessing I just need a hotter fire, how long per pound should I expect to cook at say 300-325?
Thanks again
With all that said, I have a couple of questions:
Has anyone tried a buttermilk brine for smoking? Does anyone have a good recipe? I have heard alot of good things when it comes to roasting a buttermilk brined turkey. Thoughts.
Also I have been hit/miss when it comes to crispy skin on smoked chicken. I am guessing I just need a hotter fire, how long per pound should I expect to cook at say 300-325?
Thanks again