Alright amazing ribs'rs... I'm finally good at making/smoking pulled pork,thanksgiving turkey,xmas ham, brisket, steak. My trusty treager elite has been used atleast once a week since I got it last year. Sadly I can't master the chicken! I don't know what I'm doing wrong. I'm the guy who follows the recipe by the letter acouple times before trying to tweak it. I'm just not getting it down, it comes out to dry.
Do I inject? I have a rotisiree-err thingy should I just slow roast it like that? I want like butter chicken! I'm not even worried about the seasoning right now I just want tender meat.
Thoughts?
Do I inject? I have a rotisiree-err thingy should I just slow roast it like that? I want like butter chicken! I'm not even worried about the seasoning right now I just want tender meat.
Thoughts?
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