JUICY SMOKED CHICKEN DONE RIGHT 🔥🐓 This is how you get next-level smoked chicken every time. 24-hour brine. 300° smoke. Glossy BBQ glaze. Brining keeps the meat insanely juicy, higher heat keeps the skin right, and glazing at 150° builds that sticky, smoky finish without burning. Pull it at 160° in the breast and 175° in the legs and let carryover do the rest. If dry chicken has ever ruined your cook… this fixes it. Save this. Send it to someone who overcooks chicken. 🪵 @firewoodbirmingham 🍗
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JUICY SMOKED CHICKEN DONE RIGHT 🔥🐓 This is how you get next-level smoked chicken every time. 24-hour brine. 300° smoke. Glossy BBQ glaze. Brining keeps the meat insanely juicy, higher heat keeps the skin right, and glazing at 150° builds that sticky, smoky finish without burning. Pull it at 160° in the breast and 175° in the legs and let carryover do the rest. If dry chicken has ever ruined your cook… this fixes it. Save this. Send it to someone who overcooks chicken. 🪵 @firewoodbirmingham 🍗
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