Brian Quintal
TVWBB Member
Hi all I have a question on smoking chicken. I've done it twice now roughly following Wiviott's lesson from his book. Both times I've found that when the breast is perfectly done and juicy the thigh is still running reddish juices. When thigh finishes up breast dries out. I have a 22" weber smoker and place the breasts
,as the lesson says, towards the middle. I was thinking of slicing between the drumstick and thigh before cooking to try and get more heat in there. Any suggests would be great, thanks
,as the lesson says, towards the middle. I was thinking of slicing between the drumstick and thigh before cooking to try and get more heat in there. Any suggests would be great, thanks