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Guest
Guest
Hi everyone,
My first several smokes has been on chicken and turkey. I notice that the dark meat seems to have better brine and smoke penetration than the white meat. Is this normal? Has anyone notice this too? Thanks.
My first several smokes has been on chicken and turkey. I notice that the dark meat seems to have better brine and smoke penetration than the white meat. Is this normal? Has anyone notice this too? Thanks.