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 holidays..forum is always jumpin around that time..