Any words of wisdom before I smoke my first chicken?
I have an electric smoker and I am finally ready to give it a try. A little intimidated. But smoked chicken elsewhere tasted so good! Brine or not to brine? Finish in the oven or not? Can one do it without a meat thermometer??
Many thanks in advance
don't bother brining, just rub generously with salt and pepper. i wouldn't worry about finishing it in the oven either. a meat thermometer is a good idea
Don't roll it too tight . . .
Sorry. Seriously, though - There's no need to brine if you're using a rub. I've never finished one in the oven. It's possible without a meat thermometer, but less trouble with one. Without one, you are left with the "juices run clear" and "detachable leg" tests.