Good job. I made some wings over the weekend. I forgot to take them out to thaw. I thawed them on the grill which usually works but just a warning to your viewers, sometimes the chicken absorbs the char on the grill too much as they defrost. Party foul. Just a tip for those in a hurry.
Sounds like I might have to try these. 😊 At 1:08 you say dry brine... are you taking them out of the solution and letting them set in the fridge for 3hrs? Otherwise , seems like you're doing both a wet brine at first, then a dry brine later.
Absolutely wet brine first, then kind of a dry brine for 20-30 mins before adding the second layer of seasonings while you start the smoker up. (Smoker is ussually ready in 10 but I go 20-30)
