Joe.Kunstler
New member
I’ve been having great success with smoking chicken halves, rubbed with a Cajun seasoning, on my WSM. But sometimes they come out a little dry. For years we used to brine our chicken in buttermilk prior to grilling on the gas grill, that’s hot and fast cooking. Any reason not to brine the chicken prior to lower temp cooking, like 300-325, on the WSM?