Quote:
Originally Posted by Inmem58
I used a few big chunks of hickory and 1 smaller chunk of hickory. I did a 24 brine and did not cover any part of the chicken with foil. I used a Weber Smokey Mountain smoker
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Did you use charcoal for heat?
Yes a nice brine always helps any meat you are smoking, I add ghost peppers to my cooked beef and pork brine! Did you heat your brine? Add aromatics?
I have brined large roasts for 24 hours but never a chicken. I go overnight on almost everything but 15lb slabs of meat or turkeys
I just suggested to lay foil over the chicken or kill the wood in the fire once you get the desired color you like. That dark stuff tastes bad or can add a funky twang to the taste of the meat.
Really, Hickory is a bitter wood and apple, cherry and other fruit woods are far less bitter or simply taste better after a long hard smoke. I really think you should try them. I use hickory but only 1 chunk to 4 chunks fruitwood