|
I put mine on at 225F, bring it up to 350F and hold. Seems to deliver the best combo of smoke and crispy skin.
And I agree brining can be a PITA. I use a food grade bucket and if its not cold enough to keep outside, I use a small chest freezer with a thermostat override I utilize for fermenting beer. So I have to get a bit creative with whatever I'm displacing out of the freezer.
|