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Discussion in 'Poultry' started by jimmy jam, Dec 25, 2013.
Thanks to all who helped me pull this off(Chef Willie and a few others). Photo stream coming...
Brined, dried, trimmed, and dressed.
Rubbed and wrapped, ready to go!
This was so much easier than wood chips every half hour, but I slightly overloaded the pellets.
9 hours later at 230 degrees, internal breast temp 163.
Last photo was the start of my stock for gravy, some of my photos didn't save, so I don't have the final after the finish off in the oven. I made one crucial rookie mistake by not cutting away the membrane that was sealing the neck hole shut, so no airflow through the cavity = thighs still pink towards the inside upon carving. I cut them free, loaded them on a cast iron skillet, doused with drippings, and under the broiler for 5 minutes.