Quote:
Originally Posted by tooge
First off, leave the skin on or they will be super dry.
I prefer to smoke thighs or leg quarters but if you want breasts, do this.
Bring them over night in a gallon of water a cup of salt and a cup of sugar. You can add other spices too if you like.
Rinse them if well.
Smoke at 225-250 for 2.5 to 3 hours. Take them to 165 degrees. No more.
They will have some pink around the breastbone if they are bone in. Smoked chicken often does even though it’s done.
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Quote:
Originally Posted by BigRedChief
l do chicken a lot.
Marinate 24 hours before going in the smoker. Take a fork and poke holes in the chicken. Put your marinade on.
1 hour before going into the smoker inject the chicken. I use apple juice, soy sauce, the rub, butter. Put your rub on. Put back in the fridge for 1 hour.
Fire up the smoker. I baste the chicken with butter after it gets a little done to help create the nice crispy outside bark. I use a bottle sprayer filled with the Injection mixture to retain moisture.
Never get the heat above 220. Low and slow.
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so whole bone in chicken breasts and thighs if going that route?