You're viewing a single thread.
8 comments
What kind of weber is that?
I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.
Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I've had some success with getting crispy skin that way
I've done wet brine, never a dry brine. I'll give it a shot.
Just make sure you leave it uncovered in the fridge so the moisture can evaporate.
Weber Q 3200
Nice
8 comments