Smoked some chickens this weekend....
Only my third time smoking anything, and my first time using my new Masterbuilt propane smoker . I brined them for 24 hrs, then rinsed them off and let the skin dry up some in the fridge for 6 h...
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X2 on brining. I use kosher salt or sea salt for my brine. Poultry tastes 1000 times better with brining. I'll try the spatchcock idea next time.
