06-12-2017, 08:25 PM
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#11 (permalink)
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A True Z Fanatic
Join Date: Sep 2012
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Quote:
Originally Posted by Leingod
How do you cook it?? Time and temp?? What type of chips?? Water pan?? Do you brine chicken the night before?? Do you use rubs on other meats???? So many questions!!
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260ish for 5 hours-ish, you will have to play with the temp/time settings but chickens are usually pretty forgiving and stay very moist even if you let them go for a long time. I brine the night before and I use whatever rubs I have made up. be sure to get some under the skin as the skin will not be edible after slow cooking, turns to rubber. Some people finish it on the grill or oven to try and make the skin crispier, but I think it turns out like crap lol.
Other than that, treat it like a fire smoker, but you will probably need to account for some extra time vs. fire based smoker.
I use whatever woodchips I have on hand. Sometimes apple, oak, mesquite ect.
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