Can I brine whole chickens before marinating them for smoking?
I heard that brining whole chickens gives the best juiciness for smoking, I only got 20 hours from now before I start the fire. Can I wet brine them now for a couple hours then marinate them overnight? They’re small whole chickens, around 1.4lbs each. Or are there better ways to ensure they stay tender?
Edit: making Peruvian style chicken, so no, I’m not down to change the recipe lol. Because marinade is already set and I’ve been craving trying this recipe being smoked for a long time.