Скачать или смотреть With Smoked Chicken

Could be me, but when I eat smoked skin on chicken I sometimes feel like the smoke gets stuck in the skin and doesn't make its way into the meat the way I want it to. That's a bummer when the skin isn't nailed because I end up removing the skin and while I still may have good chicken, its not smoky in the way I like.

So I wanted to run a super scientific experiment and split a bird to smoke half skin on and half skin off and see what I thought about it. Here is what I did

1. I brined the chicken in chicken stock at 3% salt over night
2. I fridge dried the chicken for 8 hours
3. I seasoned the chicken (I used 3% salt in the brine because I wanted season the exterior before cooking)
4. I smoked the chicken between 300-325 for 2.5 hours; the quartered breast finished in about an hour at 155F and the remainder finished at hour 2.5)

Thoughts at the end y'all -- party!