I brined 6 pounds for 24 hours then smoked for 11 at 250 and there was good and bad. Bad, the skin was rubber, the good, holy crap it was moist and the legs were smoked to the bone. I would like to figure out how to make the skin better, but the meat quality was amazing.
Traegar 720 with costco wood pellets..
A couple of things. You can do the bread or bacon test by placing bread or bacon around your smoker to find the hot spots.
Also you can boil water and test the probe.
Crispy chicken skin is another thing that I have yet to figure out. Some people sear the only way you can get crispy skin is by using corn starch.
I brined 6 pounds for 24 hours then smoked for 11 at 250 and there was good and bad. Bad, the skin was rubber, the good, holy crap it was moist and the legs were smoked to the bone. I would like to figure out how to make the skin better, but the meat quality was amazing. Traegar 720 with costco wood pellets..
A couple of things. You can do the bread or bacon test by placing bread or bacon around your smoker to find the hot spots. Also you can boil water and test the probe. Crispy chicken skin is another thing that I have yet to figure out. Some people sear the only way you can get crispy skin is by using corn starch.
Poultry and low n slow do not mix.