My personal preference is not to sauce Smoked Chickens. Grilled? Yes. Smoked? No!
Offer it on the side for those who want it. Less work for you too!
Brining makes a big difference with chicken & turkeys. Keeps the meat nice & moist.
I've followed this guys advice on smoking meats and he's been spot on. http://www.smoking-meat.com/smoking-chicken.html
Here's his main web site. You can sign up for his free monthly newsletter. Generally very good info. http://www.smoking-meat.com/
post edited by Foodbme - 2010/08/21 05:03:48