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Discussion in 'Poultry' started by ecw73, May 10, 2015.
got a 6# brst plan to smoke anybody got any suggestions on how i should begin
I prefer 325° if your smoker will go that high. I then brine it in a salt water brine with whatever else I feel at the time. Then some of my sub and allow the skin to dry. You may need to put a fan on it to dry the skin. Then wood of choice with TBS till IT is 165°. Let it rest for at least 20 min before carving.
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