M
mdmapes
Guest
After looking to the bbq brethern forums for advice i tried my first attempt at smoke/grilling chicken hindquarters. i used the slaughterhouse poultry brine and the spritz. I ran the gas grill at 250. hood temp 300 grate temp. I added 2 pouched of soaked apple wood chips (may use one next time). And an hour and 15 minutes later IMT was 180 and after 15 minutes rest time, we devoured them before i had a chance to photograph them. I want to thank the bbq brethern for all the information and advice available to newbies like myself. I look forward to sharing my future project of smoking whole chickens and a turkey.:-D
