chicken question?

Former Member

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..

cookin-n-arkansas

8/27/0312:51 AM

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tomMember

Mornin,

On chicken,I typically just foil to hold as a timing aid.

8/27/038:35 AM

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Former Member

If you're doing pieces, they won't hold the heat terribbly long since they don't have much mass.

I'm with Tom (as always) about foil.

Otherwise, take it out and eat right away. It cools pretty quick.

Smokin'

8/27/039:54 AM

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