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Reply to "Whole Chicken"

Smokin thats exactly what i'm looking for.You said to low temp.and i understand but i dont think the smokette goes to 275 but to 250 is that enough.and it looks like you placed cheese cloth on the bird and you soaked it in butter,do you resoak after a while or is once enough,and are you saying the brine dosent help the skin only the meat?I really love this forum the help and fellowship is awsome thanks all of you.
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