- Dec 15, 2009
- 22
- 11
Figured that I would tackle my first smoked bird for Christmas dinner. I have never been much for a safety net... so I went for it.
I used a brine from NWBHoss. Has water, white vinegar, pickling spice and some other stuff in it. 1 hr/lb soak time. Took 'er out and covered with rub that was gotten from NWDave.
I added some apple slivers, onion sliver and minced garlic into the cavity for flavor.
Threw it in the smoker with my first FATTIE too!
Tried to get the smoker to 240-250 for the bird... but 22* temps had temps @ 220-225 for the first while. I was thinking of pulling it and starting it in the oven... but what the heck. Its only a 9 lb bird. 3 hrs later it was @ 140 so I wasn't too concerned about it.
I was so excited about finishing the bird and getting a taste of it that I neglected to take some on the counter photos. The last one I have is it almost up to temp in the smoker.
I have come to the conclusion that a bird cooked anywhere but a smoker is an inferior product. PERIOD.
Its been a busy weekend so far.... FATTY and a turkey in the smoker on Friday. Snack Sticks on Saturday. I have 3 racks of pork back ribs for the smoker for tomorrow.
Hope everyone had a merry Christmas.
-Mark
I used a brine from NWBHoss. Has water, white vinegar, pickling spice and some other stuff in it. 1 hr/lb soak time. Took 'er out and covered with rub that was gotten from NWDave.
I added some apple slivers, onion sliver and minced garlic into the cavity for flavor.
Threw it in the smoker with my first FATTIE too!
Tried to get the smoker to 240-250 for the bird... but 22* temps had temps @ 220-225 for the first while. I was thinking of pulling it and starting it in the oven... but what the heck. Its only a 9 lb bird. 3 hrs later it was @ 140 so I wasn't too concerned about it.
I was so excited about finishing the bird and getting a taste of it that I neglected to take some on the counter photos. The last one I have is it almost up to temp in the smoker.
I have come to the conclusion that a bird cooked anywhere but a smoker is an inferior product. PERIOD.
Its been a busy weekend so far.... FATTY and a turkey in the smoker on Friday. Snack Sticks on Saturday. I have 3 racks of pork back ribs for the smoker for tomorrow.
Hope everyone had a merry Christmas.
-Mark