To: WackySam
I have a smoker. What do you do differently from what you posted? Your recipe looks like it would work nicely in a smoker.
9 posted on
12/26/2008 5:38:30 PM PST by
50cal Smokepole
(Hey Al Gore! Get your fat carcass over here and shovel all this global warming off my driveway!)
To: 50cal Smokepole
I have a smoker. What do you do differently from what you posted? Your recipe looks like it would work nicely in a smoker.
Just ignore the grilling instructions and set up your smoker as you usually would for whole chickens. Most importantly, make sure you brine for at least 4 hours (I go overnight) and don't exceed 250 degrees. If you don't have good control over the temps in your smoker try and smoke at 225.
15 posted on
12/26/2008 6:23:39 PM PST by
WackySam
(Is the world is being run by smart people who are putting us on- or by imbeciles who really mean it?)
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