Discussion in 'Poultry' started by graco, Jan 3, 2015.
Looks good, hopefully it'll taste good too.
That is a fine looking yard bird. Tell us what you did with it.
I brined it overnight with buttermilk, water, kosher salt and rub. Then I applied the base rub and BBQ rub.
Smoked for about 2.5h at 275 degrees on my Kamado Joe with pecan/apple wood chunks until internal temp reached 165.
It tasted really good. I'm glad I learned about brining...