Discussion in 'Poultry' started by joeflyde, Nov 24, 2011.
24hr brine then ........salt, pepper, garlic, oregano, thyme, fresh basil
On smoker 9:30a
Looks like you are off to a great start
WOW! Smoked to internal temp of 165. The last hour I removed the water pan to let the bird get some of that direct heat. Resulted in a less rubbery skin. Bought the fella inside and carved off a slice of the breast meat for a quick sample. You should have seen the juices flow. I don't normally go for breast meat, but this is the best bird I ever had! The herbs really enhanced the favor.
Can't wait until the dressing, mac & cheese, green bean casserole, collard greens and citrus tea is ready for the main course!
Didn't have time to dress that birdy, it smelled too good!