What is dry brining and why do we do it before smoking most proteins? The simplest answer is to ensure a tender and juicy result. Here we have a spatchcocked chicken coated with Kosher salt ready to go into the refrigerator overnight. For more on smoking this chicken click here. […]
Congratulations on your new pellet grill. Welcome to the world of smoking food. A few years back I too started my meat smoking journey and it has been such a blast. SmokeyGood was created to share with you what I have learned. "Smoker Cooking Made Easy" means clear, easy to follow recipes. My hope is to help you get started on a very rewarding and delicious hobby. Thanks for stopping by.
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