I bought a split fryer from the Wal-Mart for next to nothing. I read about brining and looked around the house for stuff to do a brine with. We normally do not keep the stuff in the house and to be honest... I had just been to the store twice and did not think of it... (big dummy!) So what I did, I made do with what I did have. I just made a mixture of that no-salt salt ( you know that fake salt some us are suppose to use) and some Splenda in some water and mixed it up and let them "sit in the pool" for a couple hours. I washed them off and used just a Montreal seasoning on one half and some salt, paper, cayanne pepper, garlic (and a bit of Famous Dave's Rib Rub) on the other as a rub. I then spritzed them with some Pam Olive Oil and smoked them with mesquite at 190 for 2 hours then flipped them on their backs for an hour and continued the smoke, the flipped them back and continued to just use heat for about 1 to 1 1/2 hours. Threw them on the grill for just a few minutes and that was it. My wife and I were 3/4 of the way through them when I realized I didn't get a picture of them. (Dog gone it!)
I have seen several posts on here about the skin not crisping up... mine was nice and crispy when I took it out of the Bradley. I only put them on the grill to get the internal temp up to where it should be. They were juicy but fully done, tender and good tasting. I am thinking about just smoking wings today.
Phil,
do you own a Big easy?
if so there is a recipe here for smoked wings that is incredible!
smoke the wings for an hour, then toss them in Franks hot sauce and kerplunk them
into the big easy to finish....if you do not have TBE i am sure finishing on the grill would work.
i am a little computer challenged or i would give you the link.
i am sure someone here will be along to help.