|Banner advertisements by bbqads.com|
In Reply to: Smoking a chicken posted by Aubbs on April 11, 2011 at 01:27:51:
Hickory is plenty good for chicken, but go light on the wood as poultry sponges up the smoke. I'd shoot for 275 to render some of the fat and give the skin a chance to not turn into leather, which often happens with smoked chicken. I attached a link to a good brine recipe that can be adapted to your tastes easily. Enjoy!
The BBQ Forum Home Page