Smoked a chicken on the WSM. The experience was ok, temps held steady at 240 without issue. I said a few times before that is a big deal for me as the cheapy Brinkmann was a pain in that regard.
A little let down though. Bird was juicy as it should be. All I did was baste in butter/soy with salt and pepper. Problem was it was bland. Dark meat was better than white, but not a lot in the flavor department.
What is the secret here? Brine? A certain type of rub? Looking forward to some pointers.
For reference sake: Minion method, chamber 3/4 full of Kingsford Briquets, 3 small chunks of apple wood, water in the pan, checked the bird rather infrequently.
A little let down though. Bird was juicy as it should be. All I did was baste in butter/soy with salt and pepper. Problem was it was bland. Dark meat was better than white, but not a lot in the flavor department.
What is the secret here? Brine? A certain type of rub? Looking forward to some pointers.
For reference sake: Minion method, chamber 3/4 full of Kingsford Briquets, 3 small chunks of apple wood, water in the pan, checked the bird rather infrequently.