- Mar 15, 2009
- 549
- 51
OK, nervous here, this Saturday I'm going to do a beercan chicken and a whole skin on turkey breast on the brinkman. Check me here on my preps..
1) Did more mods on the brinkman charcoal pan. I was only able to maintain 225 so far, so I bought an extra grate to go crossways so the coals won't fall through as easy, cut the bottom totally out of the inner smoker bowl and add more vents underneath for better air flow. I think I should be running at least 275 up to 325 for poultry right?
2) I'm gonna brine both in a big pot with water, sea salts, molasis, garlic and some other seasonings. Then a spice rub
3) Got a beer can chicken holder doo-hickey for the chicken and the turkey on a small baking pan or foil?
Anything else I should do or do differernt?
Thanks dudes!
Ron
1) Did more mods on the brinkman charcoal pan. I was only able to maintain 225 so far, so I bought an extra grate to go crossways so the coals won't fall through as easy, cut the bottom totally out of the inner smoker bowl and add more vents underneath for better air flow. I think I should be running at least 275 up to 325 for poultry right?
2) I'm gonna brine both in a big pot with water, sea salts, molasis, garlic and some other seasonings. Then a spice rub
3) Got a beer can chicken holder doo-hickey for the chicken and the turkey on a small baking pan or foil?
Anything else I should do or do differernt?
Thanks dudes!
Ron