- Nov 12, 2016
- 13
- 10
Going to smoke a 12# tomorrow, it came brined, got it thawed and washed and dried, sitting in the fridge to air dry overnight.
Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity and hang it to smoke at 275 or so.
Hoping to get a couple hours smoke on it, then finish it in a 350 or 375 oven with some basting of course. Figuring on 4 hours tops.
This is for the "early Thanksgiving dinner" tomorrow, wish me luck, will post pix. ANY SUGGESTIONS WELCOME!
Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity and hang it to smoke at 275 or so.
Hoping to get a couple hours smoke on it, then finish it in a 350 or 375 oven with some basting of course. Figuring on 4 hours tops.
This is for the "early Thanksgiving dinner" tomorrow, wish me luck, will post pix. ANY SUGGESTIONS WELCOME!