Skip to main content

It's been a long time since I've smoked chicken in my Smokette without brining it first.
I love to brine, and I can't imagine Poultry on a CS without brining beforehand.
Question: Should poultry that has been cooked on a CS be wrapped up in foil and "rest" for a few hours like the ribs,butts,and briskets?
To be honest with you, I have never done this and I'm certainly not afraid to try...I just happened to be reading the recent posts and thought I'd go ahead and ask since I was already here in the forum.

Thanks in advance for any comments.

P.S. Can't wait for the is always jumpin around that time..

Original Post

Replies sorted oldest to newest

Add Reply

Link copied to your clipboard.