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24 hour brine using the following:
2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
Juice of 2 lemons
1/2 cup BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
Fresh Rosemary
Bring all ingredients to a boil and bring back to room temp.
Submerge bird completely and brine for at least 12 hours but not more than 24 using a XL Ziplock bag inside a cooler filled with ice.
When the time comes to smoke the bird, I use pecan and apple wood. Bring smoker up to 250 and place bird breast side up and let er rip until internal temp at the thickest part of breast reaches 170.
If the outside is starting to get dark, I’ll lay a piece of aluminum foil over it. The foil acts as a tent and will prevent the skin from browning any further.
When time comes to remove bird, LET IT REST for 10 minutes inside before cutting into it, or it'll lose all the good juices. Let me know if you have any questions.
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Originally posted by BuckRage View PostI brine 24 hrs, spatchcock (cut out back bone), preferred seasoning (I do simple salt pepper garlic), lay it on smoker breast side up and smoke til internal temp 165 and let rest.
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