Just got my first smoker

[WeezyBengal]

(02-28-2021, 02:30 PM)bfine32 Wrote: I'm no expert but I've been told the most important thing to smoking poultry is to soak it in a brine. It breaks down the muscles and allows the smoke/juices to infiltrate better. I recently did a Turkey and there was no comparison between baking and smoking. Given it was the first time I ever soaked on and spatchcocked. Perhaps next time I do one in the overn I'll try that method. 

I had no issues with how tender and juicy it was. That part was fine. The cutting board was soaked. 

For me, it was just the payoff and yield maybe wasn't worth all the effort it took to smoke it rather than just put a couple chicken breasts in the over. This is coming from a guy who doesn't really like dark meat too.