I have a 250 gallon smoker also. Lately I’ve been skipping the brine and just been seasoning then putting them on the smoker. I put them on the top rack closest to the firebox. They’re hitting 165* in an 45 min. to an hour. Super juicy with crispy skin. I don’t know if I’ll ever brine again. I also spatchcock then split my chicken. Great video and some good looking chicken, thanks
Yea the chicken looks good... but it looks like someone has been pumping iron recently. Would love to smoke some of those biceps if you know what I mean!
I have a 250 gallon smoker also. Lately I’ve been skipping the brine and just been seasoning then putting them on the smoker. I put them on the top rack closest to the firebox. They’re hitting 165* in an 45 min. to an hour. Super juicy with crispy skin. I don’t know if I’ll ever brine again. I also spatchcock then split my chicken. Great video and some good looking chicken, thanks
Great bbq video’s man keep them coming
Great video my man, well done and informative.
Temp?
Yea the chicken looks good... but it looks like someone has been pumping iron recently. Would love to smoke some of those biceps if you know what I mean!